Pan-Fried Kangaroo Steak with Pepperberry and Red Wine Jus

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

Lean kangaroo steaks seared to medium rare and served with a bold red wine jus infused with native Tasmanian pepperberry for a distinctive Australian flavor. This australian-inspired beef ready in about 30 minutes pairs (6 oz each) kangaroo steaks, crushed Tasmanian pepperberry, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 20 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 kangaroo steaks evenly with 1 tsp crushed Tasmanian pepperberry, 1 tsp sea salt, and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over high heat until shimmering. Add steaks and sear for 3 minutes per side for medium rare, then remove and rest on a warm plate.
  3. Step 3: Reduce heat to medium, add 2 tbsp unsalted butter and 2 crushed garlic cloves to the skillet. Sauté garlic until fragrant, about 1 minute.
  4. Step 4: Pour in 1 cup red wine and 1 cup beef stock, scraping the pan to loosen browned bits. Simmer the sauce for 10 minutes until reduced by half and slightly thickened.
  5. Step 5: Strain sauce if desired, then spoon the red wine jus over the rested kangaroo steaks before serving.

Frequently asked questions

How long does Pan-Fried Kangaroo Steak with Pepperberry and Red Wine Jus take to make?

Total time is about 30 minutes (10 min prep + 20 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 Pan-Fried Kangaroo Steak with Pepperberry and Red Wine Jus?

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 (6 oz each) kangaroo steaks from drying out.

Can I substitute ingredients in Pan-Fried Kangaroo Steak with Pepperberry and Red Wine Jus?

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 Pan-Fried Kangaroo Steak with Pepperberry and Red Wine Jus 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 Pan-Fried Kangaroo Steak with Pepperberry and Red Wine Jus?

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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