Pan-Seared Kangaroo Steak with Pepperberry Jus

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 steaks pan-seared to medium-rare, served with a rich jus infused with native Australian pepperberries. This Australian-inspired beef recipe, ready in about 25 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 250 calories and feeds 2, 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 2 Australian cuisine 250 cal/serving

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Ingredients

2 steaks, about 6 oz each kangaroo steaks
2 tbsp olive oil
1 tsp salt
1/2 tsp ground black pepper
1 tsp, crushed dried Australian pepperberries
1 cup beef stock
2 tbsp unsalted butter
1 small, finely chopped shallots
1 clove, minced garlic

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Pat 2 kangaroo steaks dry and season both sides with 1 tsp salt and 1/2 tsp ground black pepper. Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering.
Step 2: Place steaks in the skillet and sear for 3 minutes on each side for medium-rare, adjusting time if needed; remove steaks and keep warm.
Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet along with 1 small finely chopped shallot and 1 minced garlic clove; sauté for 2 minutes until softened and fragrant.
Step 4: Stir in 1 tsp crushed dried Australian pepperberries and pour in 1 cup beef stock, scraping up browned bits; simmer for 5 minutes until sauce thickens slightly.
Step 5: Return steaks to the pan briefly to coat with jus, then serve steaks drizzled with pepperberry jus.