Preheat the oven to 180 degrees Celsius. Brush the steaks with olive oil and sear on a grill pan on both sides for 2 minutes. Transfer to a baking tray and place in the oven to cook through for a further 10 minutes.
Bring a large pan of water to boil and blanch the silverbeet for 2 minutes. Drain thoroughly and squeeze excess moisture from it.
Serve the kangaroo on a bed of silverbeet with accompanying hummus and beetroot relish.
Note: when buying hummus always check the ingredient list and buy a brand free of any artificial preservatives and other additives.