Pan-Fried Kangaroo Steak with Pepperberry Jus and Roasted Beetroot

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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 steak seared to medium-rare with a fragrant native pepperberry jus, paired with sweet roasted beetroot for an elegant Australian meal. This Australian-inspired beef recipe, ready in about 60 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: 15 min Cook: 45 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 tsp black pepper
1 tsp, crushed dried native pepperberries
1 cup beef stock
2 tbsp red wine vinegar
2 tbsp unsalted butter
3 medium, peeled and cut into wedges beetroots

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Instructions

Step 1: Preheat oven to 400°F. Toss 3 peeled and wedged medium beetroots with 1 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 35-40 minutes until tender and caramelized.
Step 2: Meanwhile, season 4 kangaroo steaks with 1 tsp salt and 1 tsp black pepper. Heat 1 tbsp olive oil in a heavy skillet over high heat until shimmering.
Step 3: Add the kangaroo steaks and sear for 3 minutes on each side for medium-rare, adjusting time slightly for thickness. Remove steaks and keep warm.
Step 4: Reduce heat to medium and add 1 tsp crushed dried native pepperberries to the skillet. Pour in 1 cup beef stock and 2 tbsp red wine vinegar, scraping browned bits. Simmer until sauce reduces by half, about 5 minutes.
Step 5: Remove pan from heat and whisk in 2 tbsp unsalted butter until sauce is glossy. Serve kangaroo steaks drizzled with pepperberry jus alongside the roasted beetroot wedges.