Macadamia-Crusted Kangaroo Steak with Wattleseed Peppercorn Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 recipe, ready in about 30 minutes, pairs kangaroo steaks, macadamia nuts, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 4 pieces, 6 oz each kangaroo steaks
• 3/4 cup, finely chopped macadamia nuts
• 1/2 cup all-purpose flour
• 2, beaten eggs
• 1 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 tbsp wattleseed, ground
• 2 tbsp, drained and crushed green peppercorns in brine
• 1 cup heavy cream
• 1/2 cup beef stock
• 1 tbsp butter

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

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.