Slow-Roasted Kangaroo Steak with Pepperberry Jus

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

Lean kangaroo steak slow-roasted and finished with a rich jus infused with native Australian pepperberries for a peppery, slightly fruity depth. This australian-inspired beef (low carb, high protein) ready in about 45 minutes pairs 6 oz each 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 220 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: 35 min Serves 4 Australian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 275°F. Rub 4 kangaroo steaks with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp ground black pepper. Heat a heavy ovenproof skillet over medium-high heat and sear the steaks for 1.5 minutes per side until browned.
  2. Step 2: Transfer the skillet to the oven and roast the steaks for 15-20 minutes until medium-rare (internal temperature around 130°F). Remove steaks and let rest covered with foil.
  3. Step 3: In the same skillet, add 1 tbsp unsalted butter over medium heat. Sauté 2 finely chopped shallots and 2 minced garlic cloves for 3-4 minutes until translucent and fragrant.
  4. Step 4: Stir in 1 tsp crushed native pepperberries and 1 tsp chopped fresh thyme, then pour in 1 cup beef stock. Simmer for 8-10 minutes until reduced by half and thickened to a glossy jus.
  5. Step 5: Serve the rested kangaroo steaks drizzled with the pepperberry jus.

Frequently asked questions

How long does Slow-Roasted Kangaroo Steak with Pepperberry Jus take to make?

Total time is about 45 minutes (10 min prep + 35 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 Slow-Roasted Kangaroo Steak with Pepperberry 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 6 oz each kangaroo steaks from drying out.

Can I substitute ingredients in Slow-Roasted Kangaroo Steak with Pepperberry 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 Slow-Roasted Kangaroo Steak with Pepperberry Jus 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.

Is Slow-Roasted Kangaroo Steak with Pepperberry Jus low carb?

Yes — this recipe is tagged low carb, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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