Eucalyptus-Smoked Kangaroo Steak with Wattleseed Rub

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Lean kangaroo steaks rubbed with earthy wattleseed and smoked over eucalyptus wood for a distinctively Australian smoky flavor. This Australian beef recipe, ready in about 50 minutes, pairs kangaroo steaks, olive oil, and ground wattleseed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Ingredients

• 4 steaks (6 oz each) kangaroo steaks
• 2 tbsp olive oil
• 2 tsp ground wattleseed
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups eucalyptus wood chips, soaked in water for 30 minutes

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Instructions

1. Step 1: Combine 2 tsp ground wattleseed, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Rub this spice mix evenly over 4 kangaroo steaks.
2. Step 2: Preheat a smoker or grill for indirect heat at 225°F, adding soaked eucalyptus wood chips to the smoker box or charcoal.
3. Step 3: Brush kangaroo steaks with 2 tbsp olive oil and place on the grill away from direct heat. Smoke for 30-40 minutes until an internal temperature of 130°F for medium-rare is reached.
4. Step 4: Remove steaks and let rest for 5 minutes before slicing thinly against the grain. Serve with a fresh salad or roasted vegetables.