Macadamia-Crusted Kangaroo Steak with Wattleseed Peppercorn Sauce

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

Lean kangaroo steak coated with crunchy macadamia nuts and topped with a creamy wattleseed-infused peppercorn sauce for a uniquely Australian flavor. This australian-inspired beef ready in about 30 minutes blends 6 oz each kangaroo steaks, finely chopped macadamia nuts, all-purpose 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: Season 4 kangaroo steaks with 1 tsp salt and 1 tsp black pepper. Set up a dredging station with 1/2 cup all-purpose flour, 2 beaten eggs, and 3/4 cup finely chopped macadamia nuts.
  2. Step 2: Coat each steak first in flour, tapping off excess, then dip into the beaten eggs, and finally press into the macadamia nuts to form an even crust.
  3. Step 3: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the crusted kangaroo steaks and cook for 3-4 minutes per side for medium-rare, or longer to desired doneness. Remove steaks and keep warm.
  4. Step 4: Reduce heat to medium and add 1 tbsp butter to the skillet. Stir in 1 tbsp ground wattleseed and 2 tbsp crushed green peppercorns, cooking for 1 minute until fragrant.
  5. Step 5: Pour in 1/2 cup beef stock and 1 cup heavy cream, stirring well. Simmer for 5-7 minutes until the sauce thickens and coats the back of a spoon.
  6. Step 6: Serve the kangaroo steaks drizzled with the wattleseed peppercorn sauce for a bold Australian-inspired main course.

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Frequently asked questions

How long does Macadamia-Crusted Kangaroo Steak with Wattleseed Peppercorn 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 Peppercorn 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 Peppercorn 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 Peppercorn 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 Peppercorn 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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