Pan-Fried Kangaroo Steaks with Wattleseed Pepper and Beetroot Salad

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

Lean kangaroo steaks pan-fried with native wattleseed pepper served alongside a fresh beetroot and rocket salad. This australian-inspired beef ready in about 25 minutes pairs (5 oz each) kangaroo steaks, ground wattleseed pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 kangaroo steaks evenly with 1 tsp salt and 1 1/2 tsp ground wattleseed pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add kangaroo steaks and cook for 3 minutes per side for medium-rare, or longer to preferred doneness. Remove from heat and let rest for 5 minutes.
  3. Step 3: Meanwhile, in a large bowl, whisk together 1 tbsp olive oil, 2 tbsp balsamic vinegar, and 1 tsp honey to make dressing.
  4. Step 4: Add 4 cups rocket leaves, 2 roasted and sliced medium beetroots, 1/2 cup crumbled feta cheese, and 1/3 cup toasted chopped walnuts to the bowl. Toss gently to coat with dressing.
  5. Step 5: Serve pan-fried kangaroo steaks alongside the beetroot and rocket salad for a vibrant and lean Australian meal.

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Frequently asked questions

How long does Pan-Fried Kangaroo Steaks with Wattleseed Pepper and Beetroot Salad take to make?

Total time is about 25 minutes (15 min prep + 10 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 Steaks with Wattleseed Pepper and Beetroot Salad?

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 (5 oz each) kangaroo steaks from drying out.

Can I substitute ingredients in Pan-Fried Kangaroo Steaks with Wattleseed Pepper and Beetroot Salad?

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 Wattleseed Pepper and Beetroot Salad 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 Wattleseed Pepper and Beetroot Salad?

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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