Pan-Fried Kangaroo Steaks with Pepperberry Jus

By AislePrompt Editorial · ·

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 drafted and published.

Lean kangaroo steaks pan-fried and served with a rich jus infused with native Tasmanian pepperberries for a uniquely Australian flavor. This Australian-inspired beef recipe (low fat), ready in about 25 minutes, pairs kangaroo steaks, Tasmanian pepperberries, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 15 min Serves 4 Australian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 kangaroo steaks (5 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil and 2 tbsp butter in a heavy skillet over medium-high heat until the butter foams.
  3. Step 3: Add the steaks and cook for 3 minutes per side for medium-rare, basting occasionally with butter. Remove steaks and keep warm.
  4. Step 4: Lower heat to medium and add 1/2 cup red wine to the skillet, scraping up browned bits with a wooden spoon.
  5. Step 5: Stir in 1 cup beef stock, 1 tsp crushed Tasmanian pepperberries, and 1 tsp chopped fresh thyme. Simmer for 6-8 minutes until the sauce reduces and thickens to a glossy jus.
  6. Step 6: Strain the jus into a small saucepan and keep warm. Serve the kangaroo steaks drizzled with the pepperberry jus.

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