Barbecue Kangaroo Steaks with Bush Tomato Chutney

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Lean kangaroo steaks grilled over high heat and paired with a sweet and tangy bush tomato chutney inspired by native Australian flavors. This Australian-inspired grilling recipe, ready in about 20 minutes, pairs kangaroo steaks, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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: 10 min Cook: 10 min Serves 4 Australian cuisine 230 cal/serving

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Ingredients

4 steaks (5 oz each) kangaroo steaks
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 cup (store-bought or homemade) bush tomato chutney
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat a grill or grill pan to high heat (450-500°F). Brush 4 kangaroo steaks with 2 tbsp olive oil and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Grill the steaks for 2-3 minutes per side for medium-rare, or longer depending on desired doneness, ensuring the exterior is nicely charred but the interior remains tender.
Step 3: Remove the steaks from the grill and let rest for 5 minutes to allow juices to redistribute.
Step 4: Serve each steak topped with 1/4 cup bush tomato chutney and garnish with 2 tbsp chopped fresh parsley for a bright finish.