Kangaroo Steaks With Marinated Mandarins

• 1 kg kangaroo fillet (you can substitute beef fillet)
• 1 can mandarin segment
• marinade
• 2 -3 tablespoons spicy plum sauce
• 2 oranges, juiced or 2 tablespoons orange juice concentrate
• 2/3 cup kikkoman teriyaki sauce
• fresh ground black pepper
• 1 lemon, juiced
• 1 tablespoon dark brown sugar
• 1 tablespoon olive oil
• 1 lime, juiced
• 1/4 cup Grand Marnier

1. Marinate well-drained and patted dry mandarin segments in Grand Marnier for as long as possible (2-3 days would be good but 4 hours minimum), turning regularly.
2. Drain liquid off mandarins and add liquid to all other marinade ingredients.
3. Combine well and reduce by 50% if using fresh orange juice, otherwise leave as is.
4. Cut kangaroo (or beef) fillets into 20-25mm thick diagonal slices (cut across the grain).
5. Pat sliced kangaroo steaks dry and add half the marinade to a shallow dish.
6. Add steaks& pour over remaining marinade and refrigerate turning occasionally.
7. Remove steaks from refrigerator 2 hours before cooking and turn meat.
8. Grill steaks for 10-15 minutes, until medium cooked DO NOT OVERCOOK AND TOUGHEN.
9. Meanwhile, reduce leftover marinade in a pan on a low heat, and when reduced add marinated mandarin segments and toss lightly.
10. Heat through and serve over steaks with boiled rice and a side salad of 3 or 4 different lettuces.
11. Make a dressing of balsamic vinegar, lemon juice and concentrated orange juice, seasoned with freshly crushed pepper and a little Grand Marnier.
12. Serve with a Gutsy Aussie Red.

kangaroo fillet, mandarin segment, marinade, plum sauce, oranges, teriyaki sauce, fresh ground black pepper, lemon, brown sugar, olive oil, lime, grand marnier

Taken from www.food.com/recipe/kangaroo-steaks-with-marinated-mandarins-40060 (may not work)