Pan-Seared Kangaroo Steak with Pepperberry Sauce

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

Lean kangaroo steaks pan-seared to medium-rare and topped with a spicy and fruity Australian pepperberry sauce. This australian-inspired beef ready in about 25 minutes blends steaks (6 oz each) kangaroo steaks, sea salt, freshly 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 320 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: 10 min Cook: 15 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 kangaroo steaks dry and season both sides with 1 tsp sea salt and 1 tsp freshly ground black pepper. Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering.
  2. Step 2: Add the steaks and sear for 3-4 minutes per side for medium-rare or until desired doneness. Remove steaks and rest on a warm plate.
  3. Step 3: Lower heat to medium and add 2 tbsp unsalted butter to the skillet. Sauté 2 finely chopped shallots for 2 minutes until soft and translucent.
  4. Step 4: Stir in 1 tbsp crushed Australian pink peppercorns, then deglaze the pan with 1/2 cup red wine, scraping up browned bits. Let reduce by half.
  5. Step 5: Add 1/2 cup beef broth and simmer for 3 minutes until slightly thickened. Stir in 1/4 cup heavy cream, simmer for 2 more minutes until sauce coats the back of a spoon.
  6. Step 6: Spoon the pepperberry sauce over the rested kangaroo steaks and serve immediately with steamed greens or mashed potatoes.

Frequently asked questions

How long does Pan-Seared Kangaroo Steak with Pepperberry Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Kangaroo Steak with Pepperberry Sauce?

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-Seared Kangaroo Steak with Pepperberry Sauce?

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-Seared Kangaroo Steak with Pepperberry Sauce 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-Seared Kangaroo Steak with Pepperberry Sauce?

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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