Slow-Roasted Kangaroo Steak with Pepperberry Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Lean kangaroo steak slow-roasted and served with a rich sauce infused with native Australian pepperberries for a peppery, fruity kick. This australian-inspired beef ready in about 45 minutes blends steaks (5 oz each) kangaroo steaks, olive oil, sea 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 220 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: 10 min Cook: 35 min Serves 4 Australian cuisine 220 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Heat a heavy oven-safe skillet over medium-high heat. Sear the steaks for 2 minutes on each side until browned.
  3. Step 3: Transfer the skillet to the oven and roast the steaks for 15-20 minutes until medium rare (internal temperature 130°F).
  4. Step 4: Remove steaks and rest covered with foil for 5 minutes.
  5. 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.
  6. 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.
  7. Step 7: Serve the rested kangaroo steaks drizzled with the pepperberry sauce.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 45 minutes (10 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Roasted Kangaroo Steak with Pepperberry Sauce?

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 Slow-Roasted Kangaroo Steak with Pepperberry 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 Slow-Roasted Kangaroo Steak with Pepperberry 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 Slow-Roasted Kangaroo Steak with Pepperberry 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.

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