Grilled Kangaroo Rump with Wattleseed and Pepperberry Rub

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

Tender kangaroo rump steak seasoned with native Australian wattleseed and pepperberry, grilled to medium-rare perfection, served with a fresh warrigal greens salad. This australian-inspired beef (low carb) ready in about 30 minutes pairs kangaroo rump steak, ground wattleseed, crushed dried pepperberry for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 20 min Cook: 10 min Serves 2 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 400 g kangaroo rump steak and rub evenly with 1 tbsp ground wattleseed, 1 tsp crushed dried pepperberry, 1 tsp salt, and 1/2 tsp freshly ground black pepper, then drizzle 2 tbsp olive oil over and massage into the meat. Let it sit at room temperature for 15 minutes.
  2. Step 2: Meanwhile, rinse 100 g warrigal greens and toss with 1 tbsp lemon juice and 1 tbsp extra virgin olive oil, then set aside to marinate briefly.
  3. Step 3: Preheat a grill or grill pan to high heat (about 450°F). Grill the kangaroo steak for 3-4 minutes on each side for medium-rare, until a crust forms and the internal temperature reaches 130°F.
  4. Step 4: Remove steak from the grill, cover loosely with foil, and rest for 5 minutes before slicing thinly against the grain. Serve with the dressed warrigal greens on the side.

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Frequently asked questions

How long does Grilled Kangaroo Rump with Wattleseed and Pepperberry Rub take to make?

Total time is about 30 minutes (20 min prep + 10 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 Grilled Kangaroo Rump with Wattleseed and Pepperberry Rub?

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 kangaroo rump steak from drying out.

Can I substitute ingredients in Grilled Kangaroo Rump with Wattleseed and Pepperberry Rub?

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 Grilled Kangaroo Rump with Wattleseed and Pepperberry Rub for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Grilled Kangaroo Rump with Wattleseed and Pepperberry Rub low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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