Pan-Fried Kangaroo Steaks with Pepperberry Sauce and Roasted Vegetables

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

Lean kangaroo steaks pan-fried to medium-rare, served with a native Australian pepperberry sauce and a medley of roasted root vegetables. This australian-inspired beef ready in about 50 minutes blends steaks (5 oz each) Kangaroo steaks, Olive oil, Fresh ground black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 370 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 35 min Serves 4 Australian cuisine 370 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a bowl, toss 2 peeled carrots, 2 peeled parsnips cut into 1-inch pieces, and 1 medium red onion cut into wedges with 2 tbsp olive oil, 1 tsp sea salt, 1 tsp fresh thyme leaves, and 1 tbsp honey. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  2. Step 2: While vegetables roast, season 4 kangaroo steaks (5 oz each) on both sides with 1 tsp sea salt and 1 tsp freshly ground black pepper.
  3. Step 3: Heat 1 tbsp olive oil in a heavy skillet over medium-high heat. Add the kangaroo steaks and cook for 3-4 minutes per side for medium-rare, turning once. Remove steaks and keep warm.
  4. Step 4: Reduce heat to medium and add 1 tbsp butter to the same skillet. Stir in 1 tsp crushed dried Australian pepperberries, 1/2 cup beef stock, and 1 tbsp red wine vinegar. Simmer for 4-5 minutes until the sauce reduces and thickens slightly.
  5. Step 5: Plate the kangaroo steaks with roasted vegetables and spoon the pepperberry sauce over the top. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Kangaroo Steaks with Pepperberry Sauce and Roasted Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Kangaroo Steaks with Pepperberry Sauce and Roasted Vegetables?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Kangaroo Steaks with Pepperberry Sauce and Roasted Vegetables?

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 Steaks with Pepperberry Sauce and Roasted Vegetables 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 Steaks with Pepperberry Sauce and Roasted Vegetables?

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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