Macadamia-Crusted Kangaroo Steak with Wattleseed Pepper Sauce

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

Lean kangaroo steak crusted in crunchy macadamia nuts, served with a rich pepper sauce infused with native wattleseed for an Australian bush flavor. This australian-inspired beef ready in about 30 minutes blends steaks (5 oz each) kangaroo steaks, macadamia nuts, chopped, flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Serves 4 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Set up a breading station with 1/2 cup flour in one shallow dish, 1 beaten large egg in another, and 1 cup chopped macadamia nuts in a third. Season 4 kangaroo steaks with 1 tsp salt and dredge each in flour, then egg, then press into macadamia nuts to coat.
  2. Step 2: Heat 2 tbsp olive oil and 3 tbsp butter in a large skillet over medium-high heat. Add the coated kangaroo steaks and cook for 3 minutes per side until golden and medium-rare. Remove steaks and keep warm.
  3. Step 3: In the same skillet, add 2 minced shallots and sauté for 2 minutes until translucent.
  4. Step 4: Pour in 1 cup beef stock and bring to a simmer, scraping browned bits off the pan.
  5. Step 5: Stir in 1/4 cup cream, 1 tsp ground wattleseed, and 1 tsp cracked black pepper. Cook for 3-4 minutes until sauce thickens and coats the back of a spoon.
  6. Step 6: Serve the kangaroo steaks topped with the wattleseed pepper sauce.

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Frequently asked questions

How long does Macadamia-Crusted Kangaroo Steak with Wattleseed Pepper Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Macadamia-Crusted Kangaroo Steak with Wattleseed Pepper Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Macadamia-Crusted Kangaroo Steak with Wattleseed Pepper Sauce?

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 Macadamia-Crusted Kangaroo Steak with Wattleseed Pepper Sauce 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 Macadamia-Crusted Kangaroo Steak with Wattleseed Pepper Sauce?

Australian beef 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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