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PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. RINSE the potatoes with cold running water, keep the skin on and slice them into wedges. PLACE them into one of the oven dishes and drizzle with olive oil, pepper and salt.
PEEL the carrots and parsnip, then cut them into the desired shape. We decided to cut them into thick julienne. MIX them into the other oven dish and also drizzle with olive oil.
Season with freshly ground pepper and salt. Finely chop the rosemary needles and also add them to the carrot and parsnip mix. Now place both oven dishes into the oven and bake them for about 15 to 20 minutes, depending on the size of the potatoes and veggies.
Meanwhile, peel the red onion and cut it into cubes and set it aside. The vinaigrette (dressing) is very easy to make. All you need to do is mix the olive oil, lemon juice and Italian herbs together using the whisk. SEASON with some salt and pepper.
Since kangaroo steak cooks in a different way than regular beef steaks it's important to feel the meat to check if it's done or not. Before cooking the kangaroo steaks, make sure they are patted dry with a clean kitchen towel.
RUB the steaks with a little bit of olive oil. HEAT up your grill pan on medium-high heat, ADD in the kangaroo steaks, cook for 3 minutes then turn them around and cook for another 3 minutes.
If you like your meat to be rare, cook these steaks for about 6-7 minutes total. We like them to be medium-rare, so we cooked them for a few minutes more. In the last 3 to 4 minutes you can add in a little bit of butter and the diced red onion.
REMOVE the steaks from the grill pan and let rest for 2 minutes, then slice and divide them on each plate with the oven-baked vegetables and potatoes.
GARNISH the kangaroo steak by removing the outer leaves from the endive/chicory stalks. SLICE off the root and peel off the leaves.
PLACE 3 or 4 of the endive leaves on each plate and drizzle with the vinaigrette. Enjoy!