Slow-Roasted Kangaroo Steak with Bush Tomato Chutney

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

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 drafted and published.

A lean kangaroo steak slow-roasted and paired with a tangy bush tomato chutney for a uniquely Australian flavor experience. This Australian-inspired beef recipe, ready in about 40 minutes, pairs kangaroo steaks, olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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. 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: 30 min Serves 4 Australian cuisine 180 cal/serving

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Ingredients

4 steaks (5 oz each) kangaroo steaks
2 tbsp olive oil
1 tsp sea salt
1/2 tsp ground black pepper
3 garlic cloves, minced
1 cup bush tomato chutney
1 tbsp fresh rosemary, chopped

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Instructions

Step 1: Preheat oven to 275°F. Rub 4 kangaroo steaks (5 oz each) on both sides with 2 tbsp olive oil, 1 tsp sea salt, 1/2 tsp ground black pepper, and 3 minced garlic cloves.
Step 2: Place the steaks on a wire rack over a baking sheet and roast in the oven for 25-30 minutes until they reach medium-rare (125°F internal temperature), turning halfway through.
Step 3: Remove from the oven and let rest for 5 minutes, then sprinkle with 1 tbsp chopped fresh rosemary.
Step 4: Serve each steak with 1/4 cup bush tomato chutney spooned over the top or on the side.