Roasted Kangaroo Steaks with Bush Tomato Chutney

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

Lean kangaroo steaks roasted and served with a tangy bush tomato chutney that highlights classic Australian bush flavors. This australian-inspired beef ready in about 35 minutes blends steaks, about 5 oz each kangaroo steaks, olive oil, salt 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 250 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: 15 min Cook: 20 min Serves 4 Australian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Rub 4 kangaroo steaks with 3 tbsp olive oil and season with 1 tsp salt and 1/2 tsp ground black pepper evenly.
  2. Step 2: Place the steaks on a roasting tray and roast in the oven for 8-10 minutes for medium-rare, flipping halfway through cooking.
  3. Step 3: While the steaks roast, combine 1/2 cup chopped dried bush tomatoes, 1 small finely diced red onion, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, and 1 tsp grated ginger in a small saucepan.
  4. Step 4: Simmer the chutney mixture over low heat for 15 minutes, stirring occasionally until thickened and fragrant.
  5. Step 5: Remove the chutney from heat and stir in 2 tbsp chopped fresh coriander.
  6. Step 6: Rest the kangaroo steaks for 5 minutes after roasting, then serve topped with the warm bush tomato chutney.

Frequently asked questions

How long does Roasted Kangaroo Steaks with Bush Tomato Chutney take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Kangaroo Steaks with Bush Tomato Chutney?

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 Roasted Kangaroo Steaks with Bush Tomato Chutney?

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 Steaks with Bush Tomato Chutney 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 Steaks with Bush Tomato Chutney?

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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