Bush-Spiced Kangaroo Steak with Quandong Pepper Sauce

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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 drafted and published.

Lean kangaroo steak seasoned with native bush spices and served with a vibrant, tangy quandong pepper sauce. This Australian beef recipe, ready in about 25 minutes, pairs kangaroo steaks, olive oil, and salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 "Build a week of meals around this recipe" 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: 15 min Serves 4 Australian cuisine 280 cal/serving

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Ingredients

4 steaks (5 oz each) kangaroo steaks
2 tbsp olive oil
1 tsp salt
1 tsp ground native pepperberry
1/2 tsp ground lemon myrtle
2 small shallots, finely chopped
3 tbsp quandong jam
2 tbsp red wine vinegar
1/4 cup water
1 tbsp butter

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Instructions

Step 1: Pat 4 kangaroo steaks dry and rub both sides with 2 tbsp olive oil, then season evenly with 1 tsp salt, 1 tsp ground native pepperberry, and 1/2 tsp ground lemon myrtle.
Step 2: Heat a heavy skillet over medium-high heat until hot but not smoking, then sear the steaks for 2-3 minutes per side for medium-rare, or longer to your preferred doneness.
Step 3: Remove the steaks from the pan and keep warm, loosely covered with foil.
Step 4: In the same skillet, reduce heat to medium and add 2 finely chopped shallots, sautéing for 2 minutes until softened and fragrant.
Step 5: Stir in 3 tbsp quandong jam, 2 tbsp red wine vinegar, and 1/4 cup water, cooking for 4-5 minutes until the sauce thickens and coats the back of a spoon.
Step 6: Remove from heat and whisk in 1 tbsp butter until glossy.
Step 7: Serve each kangaroo steak drizzled with the warm quandong pepper sauce.