Roasted Kangaroo Steak with Pepperberry and Garlic Sauce
Lean kangaroo steaks roasted and served with a rich pepperberry and garlic sauce, highlighting Australia's unique bush spices. This australian-inspired beef ready in about 25 minutes pairs (5 oz each) kangaroo steaks, crushed dried Tasmanian pepperberry, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.
Ingredients
- 4 pieces (5 oz each) kangaroo steaks
- 1 tsp, crushed dried Tasmanian pepperberry
- 4 cloves, minced garlic cloves
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh flat-leaf parsley
Instructions
- Step 1: Preheat oven to 425°F. Pat dry 4 kangaroo steaks (5 oz each) and season both sides with 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp crushed dried Tasmanian pepperberry.
- Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear the steaks for 2 minutes per side until browned but still rare inside.
- Step 3: Transfer the skillet to the oven and roast the steaks for 4-6 minutes to medium rare, or longer for desired doneness.
- Step 4: While the steaks roast, melt 3 tbsp unsalted butter in a small saucepan over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned, then stir in 2 tbsp chopped fresh parsley.
- Step 5: Remove steaks from the oven and let rest 5 minutes. Serve with the garlic parsley butter spooned over the top.
Frequently asked questions
How long does Roasted Kangaroo Steak with Pepperberry and Garlic Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 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 Roasted Kangaroo Steak with Pepperberry and Garlic Sauce?
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 Roasted Kangaroo Steak with Pepperberry and Garlic 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 Roasted Kangaroo Steak with Pepperberry and Garlic 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 Roasted Kangaroo Steak with Pepperberry and Garlic 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.
