Healthy Kangaroo Steak with Roasted Veg & Lemon Myrtle Yoghurt

Lean, iron-rich kangaroo steak served with sweet roasted pumpkin and broccolini, finished with a bright lemon myrtle yoghurt — a modern Aussie classic that’s big on flavour and naturally nutritious.

Ingredients

• 2 kangaroo steaks (about 180–220g each)
• 500g pumpkin, cut into 3cm chunks
• 1 bunch broccolini (or broccoli), trimmed
• 200g plain Greek yoghurt
• 1 tsp lemon myrtle (ground)
• 2 tsp olive oil
• 2 tsp balsamic vinegar (optional but excellent)
• 2 garlic cloves, finely grated (or minced)
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• Salt and black pepper
• 1 lemon (zest + wedges to serve)

Method

• 1

  Step 1: Roast the pumpkin

  Preheat oven to **220°C (200°C fan)**. Toss pumpkin with **1 1/2 tsp olive oil**, **smoked paprika**, **ground coriander**, **salt and pepper**. Spread on a tray (single layer = better browning). Roast **20–25 minutes**, turning once, until **deep golden on edges and tender inside**.

• 2

  Step 2: Make the lemon myrtle yoghurt

  Mix yoghurt with **lemon myrtle**, **half the garlic**, **lemon zest**, and a pinch of salt. Set aside (it gets better as it sits).

• 3

  Step 3: Quick-char the broccolini

  When the pumpkin has about **8 minutes** left, heat a large pan on **high**. Add **1/2 tsp olive oil**, then broccolini with a pinch of salt. Cook **3–5 minutes**, tossing, until **bright green with charred spots**. Add a splash of water, cover **1 minute** to steam-finish if needed. Tip onto plates.

• 4

  Step 4: Sear the kangaroo (keep it medium-rare)

  Pat steaks dry (important for a good crust). Season generously with **salt and pepper**. Reduce pan to **medium-high**, add remaining **olive oil**. Sear steaks **1 1/2–2 minutes per side** (depending on thickness) until **browned**, then cook **30–60 seconds on edges**. Kangaroo is very lean—**don’t take it past medium** or it can dry out.

• 5

  Step 5: Pan-glaze

  Take steaks out to rest **5 minutes**. In the same pan, add remaining garlic and stir **20 seconds** until fragrant. Add **balsamic** plus **2 tbsp water**, scrape up the browned bits, and simmer **30 seconds** until slightly syrupy.

• 6

  Step 6: Serve

  Slice kangaroo across the grain. Plate pumpkin and broccolini, dollop lemon myrtle yoghurt, drizzle over the quick glaze, and finish with lemon wedges.

Tips

• **Don’t overcook kangaroo:** Aim for **medium-rare** (resting will take it a touch further). If you prefer well-done meat, choose **chicken breast or lean beef rump** instead (kangaroo will dry out).
• **Extra veg:** Add capsicum, zucchini, or onion to the pumpkin tray—same roasting time.
• **Make-ahead:** Yoghurt sauce keeps **3 days** in the fridge. Roast pumpkin can be reheated in a hot oven to re-crisp.
• **What to serve with:** This is hearty as-is, but for bigger appetites add **brown rice or quinoa** (both great for a healthy Aussie-style plate).

Nutrition (per serving, estimate)