Pan-Seared Kangaroo Steak with Red Wine Jus

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

A tender kangaroo steak pan-seared to perfection and served with a rich, savory red wine jus that enhances its distinctive gamey flavor. This australian-inspired beef ready in about 30 minutes pairs kangaroo steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Serves 2 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 8 oz kangaroo steak dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering.
  2. Step 2: Place the steak in the pan and sear for 3 minutes on each side for medium-rare, adding 1 tbsp unsalted butter in the last minute and spooning it over the steak; then remove steak and rest on a plate covered loosely with foil.
  3. Step 3: Reduce heat to medium and add 2 tbsp finely chopped shallots to the same pan, sautéing for 2 minutes until translucent and fragrant.
  4. Step 4: Pour in 3/4 cup red wine, scraping up browned bits from the pan, and add 1/2 cup beef stock along with 2 fresh thyme sprigs; simmer gently for 6-8 minutes until the sauce reduces by half.
  5. Step 5: Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then whisk into the sauce and cook for 1 more minute until thickened and glossy.
  6. Step 6: Remove thyme sprigs from the sauce and pour the red wine jus over the rested kangaroo steak before serving.

Frequently asked questions

How long does Pan-Seared Kangaroo Steak with Red Wine Jus take to make?

Total time is about 30 minutes (10 min prep + 20 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-Seared Kangaroo Steak with Red Wine Jus?

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 kangaroo steak from drying out.

Can I substitute ingredients in Pan-Seared Kangaroo Steak with Red Wine Jus?

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 Red Wine Jus for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Red Wine Jus?

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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