Meat and veggies ready to be cooked on the portable STOV BBQ

If you're looking to add a little bit of gamey flavour to your next barbecue, then give the kangaroo steak sandwich a go! I know some people don’t like to eat our National Emblem Animal but kangaroo meat is a lean meat that's high in protein and low in fat, making it a very healthy and delicious alternative to beef or chicken.

To make the perfect kangaroo steak sandwich, you'll need to start with a high-quality cut of kangaroo meat. Look for a thick, boneless steak that's been trimmed of any excess fat. Marinating it beforehand can add a great flavour to your steak. Season it with a mix of salt, pepper, and your favourite spices, then let it sit at room temperature for about 20 minutes (or even longer in the fridge). 

STOV Barbecue with beer and ingredients

Here is what you’ll need:

  • Boneless kangaroo steak (1-2 steaks, depending on size)
  • Salt and black pepper
  • Bread (2 slices per sandwich)
  • Butter or mayonnaise
  • Lettuce or rocket if you like a little spice
  • Sliced tomato and sliced onion
  • Optional toppings: sliced avocado or cheese

If you like use your favourite sauce or condiment, such as barbecue sauce or aioli. I personally like the pure flavour of the meat so it is up to you what you choose.


Food cooking on the barbecue 


  • Set up your STOV BBQ and preheat to high heat. Place the seasoned kangaroo steak on the grill and cook for about 2-3 minutes per side for a medium-rare finish.
  • Once the steak is cooked to your liking, remove it from the grill and let it rest for another 5 minutes to allow the juices to redistribute.
  • While the steak is resting, prepare your sandwich ingredients. Toast a couple of slices of your favourite bread and spread a generous amount of butter or mayonnaise on each slice. 
  • Add some fresh greens like lettuce or rocket, sliced tomatoes, onions, and any other toppings you like, such as sliced avocado or cheese.
  • When the steak is ready, slice it thinly against the grain and add it to your sandwich.
  • Drizzle your favourite sauce or condiment, such as barbecue sauce or aioli, on top of the steak. Top with the other slice of bread.

And there you have it - enjoy your delicious kangaroo steak sandwich!

Kangaroo sandwich ready to be eaten

Tips from the Grill Master

To ensure your kangaroo steak reaches the desired level of doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of (54-57°C). Let the steak rest for a few minutes after grilling to allow the juices to redistribute, resulting in a juicy and flavourful outcome.


Can I use other types of meat for this recipe?

  • Absolutely! While kangaroo steak offers a unique flavour, you can apply the same marinade and grilling techniques to meats like beef or venison.

What's the advantage of using a gas BBQ for camping?

  • Gas BBQs offer quick heating, temperature control, and easy setup, making them a convenient option for outdoor cooking.

How do I know if the steak is properly marinated?

  • The meat should have absorbed the flavours of the marinade and appear slightly darker in color.

Can I marinate the steak overnight?

  • Yes, you can marinate the steak overnight in the refrigerator for even more intense flavours.

What herbs could I use for the marinade?

  • Feel free to experiment with herbs like rosemary, thyme or oregano to create your unique flavour profile.

How can I ensure food safety while camping?

  • Pack a cooler with ice packs to keep perishable ingredients fresh and safe to consume during your camping trip.

So there you have it, for your next camping adventure or even if you just go on a picnic with your portable BBQ, remember that outdoor cooking can be a great culinary experience. By following some of our recipes, you'll be well-equipped to create a delicious kangaroo steak that's sure to impress your fellow campers or BBQ enthusiasts. Embrace the flavours of the great outdoors, and elevate your dining experience with the amazing aroma and taste of a perfectly grilled kangaroo steak.