Slow-Roasted Kangaroo Steak with Pepperberry Sauce

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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.

Lean kangaroo steak slow-roasted and served with a rich sauce infused with native Australian pepperberries for a peppery, fruity kick. This Australian beef recipe, ready in about 45 minutes, pairs kangaroo steaks, olive oil, and sea salt for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

4 steaks (5 oz each) kangaroo steaks
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1 tbsp dried Australian pepperberries, crushed
1 cup beef stock
1/2 cup red wine
2 tbsp unsalted butter
2 garlic cloves, minced
1 tsp fresh thyme, chopped

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Instructions

Step 1: Preheat oven to 275°F. Rub 4 kangaroo steaks (5 oz each) with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper.
Step 2: Heat a heavy oven-safe skillet over medium-high heat. Sear the steaks for 2 minutes on each side until browned.
Step 3: Transfer the skillet to the oven and roast the steaks for 15-20 minutes until medium rare (internal temperature 130°F).
Step 4: Remove steaks and rest covered with foil for 5 minutes.
Step 5: Meanwhile, in a small saucepan, melt 2 tbsp unsalted butter over medium heat. Add 2 minced garlic cloves and 1 tsp chopped fresh thyme, sauté for 1 minute until fragrant.
Step 6: Add 1 tbsp crushed dried Australian pepperberries, 1 cup beef stock, and 1/2 cup red wine. Simmer gently for 10 minutes until the sauce reduces by half and thickens enough to coat the back of a spoon.
Step 7: Serve the rested kangaroo steaks drizzled with the pepperberry sauce.