2 Serves
25 Mins
Pat the kangaroo steaks dry with paper towels and season them generously on all sides with salt, black pepper, and steak seasoning.
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Vitamin K
40 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
34 µg / 400 µgCalcium
28 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
139 mg / 1,250 mgPotassium
662 mg / 4,700 mgSodium
632 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Heat a heavy-bottomed skillet over medium-high heat and add the avocado oil. Once the oil is shimmering, carefully place the steaks into the pan.
Sear the kangaroo steaks for 3 to 4 minutes per side, using tongs to ensure even browning, until they reach your desired level of doneness.
Remove the steaks from the skillet and let them rest on a cutting board for at least 5 minutes before slicing to ensure the juices redistribute.
20
g24
g18
g
Kazakh