Baked Kangaroo Steak with Pepperberry Jus and Roasted Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Lean kangaroo steak oven-roasted and served with a pepperberry-spiced jus alongside caramelized roasted Australian root vegetables. This australian-inspired beef ready in about 55 minutes pairs steaks (5 oz each) kangaroo steaks, sea salt, cracked black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Australian cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 medium carrots, 2 medium parsnips, and 1 large sweet potato (cut into 1-inch pieces) with 2 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1/2 tsp sea salt, and 1/4 tsp cracked black pepper. Spread on a baking sheet and roast for 30 minutes until golden and tender.
  2. Step 2: Meanwhile, pat dry 4 kangaroo steaks and season with 1 tsp sea salt and 1 tsp cracked black pepper. Heat 1 tbsp olive oil in a heavy ovenproof skillet over medium-high heat.
  3. Step 3: Sear kangaroo steaks for 2 minutes per side until browned, then transfer skillet to the oven and roast steaks for 5 minutes for medium rare.
  4. Step 4: Remove steaks and rest covered for 5 minutes. Place skillet back on the stove over medium heat and add 1 cup beef stock and 1 tsp crushed Tasmanian pepperberry, scraping browned bits to create jus. Simmer for 5 minutes until reduced and slightly thickened.
  5. Step 5: Serve kangaroo steaks drizzled with pepperberry jus alongside the roasted root vegetables.

Equipment for this recipe

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Frequently asked questions

How long does Baked Kangaroo Steak with Pepperberry Jus and Roasted Root Vegetables take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Kangaroo Steak with Pepperberry Jus and Roasted Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sea salt from drying out.

Can I substitute ingredients in Baked Kangaroo Steak with Pepperberry Jus and Roasted Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Kangaroo Steak with Pepperberry Jus and Roasted Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Kangaroo Steak with Pepperberry Jus and Roasted Root Vegetables?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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