Slow-Roasted Kangaroo Steak with Wattleseed Pepper Rub

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Lean kangaroo steak slow-roasted with a smoky wattleseed and black pepper spice blend, delivering a tender and flavorful Australian game dish. This Australian-inspired beef recipe, ready in about 35 minutes, pairs kangaroo steaks, wattleseed, black peppercorns 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.

Ingredients

• 4 pieces, 6 oz each kangaroo steaks
• 2 tsp, ground wattleseed
• 1 tsp, crushed black peppercorns
• 1 1/2 tsp sea salt
• 3 tbsp olive oil
• 2 rosemary sprigs
• 3, sliced thin garlic cloves

Know when the beef is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 275°F. In a small bowl, mix 2 tsp ground wattleseed, 1 tsp crushed black peppercorns, and 1 1/2 tsp sea salt to create the spice rub.
2. Step 2: Rub 3 tbsp olive oil evenly over 4 kangaroo steaks, then coat each steak thoroughly with the wattleseed pepper rub.
3. Step 3: Place steaks on a wire rack over a baking tray. Scatter 2 rosemary sprigs and 3 thinly sliced garlic cloves around the steaks.
4. Step 4: Roast in the oven for 20-25 minutes until the steaks reach medium rare (about 130°F internal temperature).
5. Step 5: Remove from oven and let rest for 5 minutes before slicing against the grain. Serve with roasted vegetables or salad.