Oven-Roasted Kangaroo Steak with Wattleseed Peppercorn Sauce

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Lean kangaroo steaks oven-roasted to medium rare, served with a rich peppercorn sauce infused with native wattleseed for an earthy, spicy note. This Australian-inspired beef recipe, ready in about 40 minutes, pairs kangaroo steaks, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Cook: 20 min Serves 4 Australian cuisine 320 cal/serving

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Ingredients

4 steaks (6 oz each) kangaroo steaks
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp, ground wattleseed
2 tbsp, drained green peppercorns in brine
2 tbsp butter
1 cup beef stock
1/4 cup heavy cream
1, minced garlic clove

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Instructions

Step 1: Preheat oven to 400°F. Rub 4 kangaroo steaks with 2 tbsp olive oil, then season with 1 tsp salt and 1/2 tsp black pepper. Set aside at room temperature for 15 minutes.
Step 2: Heat a large ovenproof skillet over medium-high heat. Sear the steaks for 2 minutes per side until browned.
Step 3: Transfer the skillet with steaks to the oven and roast for 6-8 minutes for medium rare doneness. Remove steaks to a plate and cover loosely with foil to rest.
Step 4: In the same skillet over medium heat, add 2 tbsp butter and 1 minced garlic clove. Sauté for 1 minute until fragrant.
Step 5: Add 2 tbsp drained green peppercorns and 1 tsp ground wattleseed, stirring for 30 seconds.
Step 6: Pour in 1 cup beef stock and simmer for 5 minutes until reduced by half.
Step 7: Stir in 1/4 cup heavy cream and cook for another 2 minutes until the sauce thickens and coats the back of a spoon.
Step 8: Serve the rested kangaroo steaks drizzled with the wattleseed peppercorn sauce.