Kangaroo Steak

For the kangaroo steak, first season the kangaroo steaks with coarse sea salt and soak in the coconut milk for 2-3 hours.

Remove, grill hot on hot grill for 2 minutes per side directly, then grill in indirect zone to 58 °C core temperature. Drizzle with lime oil, sprinkle with good pepper of your choice, and let it sit in the foil for a bit longer.

Heat a cast iron skillet on the side burner. Fry bacon cubes (the fat will fry out), add shallots and add corn kernels. Toss everything, add salt and pepper, pour in the coconut marinade, add the thyme and season with a pinch of brown sugar. Simmer briefly. Sprinkle the coconut flakes on top and sprinkle green peppercorns from the brine on top. Slice the kangaroo steaks and serve on top of the vegetables. Serve grilled sweet potato slices on the side.

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