Grilled Kangaroo Steaks with Wattleseed Pepper Rub

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

Tender kangaroo steaks seasoned with native Australian wattleseed and grilled to perfection, served with a fresh bush tomato salsa. This australian-inspired grilling ready in about 25 minutes pairs x 6 oz kangaroo steaks, wattleseed powder, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 10 min Serves 4 Australian cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). In a small bowl, combine 2 tsp wattleseed powder, 1 tsp sea salt, and 1/2 tsp black pepper. Rub this mixture evenly over 4 x 6 oz kangaroo steaks.
  2. Step 2: Brush the steaks with 2 tbsp olive oil to prevent sticking, then grill for 3-4 minutes per side for medium-rare, or until desired doneness, turning once.
  3. Step 3: Meanwhile, in a medium bowl, mix 1 cup chopped bush tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped fresh coriander, 1 tbsp lime juice, and 1/4 tsp chili flakes. Stir gently to combine and let sit for 5 minutes to develop flavors.
  4. Step 4: Remove the steaks from the grill and rest for 5 minutes. Serve topped with the bush tomato salsa for a fresh, tangy contrast.

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Frequently asked questions

How long does Grilled Kangaroo Steaks with Wattleseed Pepper Rub take to make?

Total time is about 25 minutes (15 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 Steaks with Wattleseed Pepper 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 x 6 oz kangaroo steaks from drying out.

Can I substitute ingredients in Grilled Kangaroo Steaks with Wattleseed Pepper 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 Steaks with Wattleseed Pepper Rub 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 Grilled Kangaroo Steaks with Wattleseed Pepper Rub?

Australian grilling 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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