Smoked Kangaroo Steak with Wattleseed Peppercorn Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Lean kangaroo steak smoked to perfection and served with a rich, nutty wattleseed and peppercorn cream sauce inspired by Australian bush flavors. This australian-inspired beef ready in about 70 minutes blends steaks, about 6 oz each kangaroo steaks, olive oil, 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 320 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: 60 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your smoker or a grill set up for smoking to 225°F and add 1 cup soaked smoking chips.
  2. Step 2: Rub 4 kangaroo steaks with 2 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper evenly, then place onto the smoker grate.
  3. Step 3: Smoke the steaks for 45-50 minutes until an internal temperature of 130°F for medium-rare is reached; remove and tent with foil.
  4. Step 4: While the steaks rest, melt 2 tbsp butter in a small saucepan over medium heat. Add 1 minced garlic clove, 1 tbsp ground wattleseed, and 1 tbsp drained green peppercorns; sauté for 1 minute until fragrant.
  5. Step 5: Pour in 1/4 cup beef stock and 1/2 cup heavy cream, simmer gently for 5-6 minutes until the sauce thickens and coats the back of a spoon.
  6. Step 6: Serve the smoked kangaroo steaks drizzled with the wattleseed peppercorn sauce for a bold, earthy finish.

Frequently asked questions

How long does Smoked Kangaroo Steak with Wattleseed Peppercorn Sauce take to make?

Total time is about 70 minutes (10 min prep + 60 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Smoked Kangaroo Steak with Wattleseed Peppercorn 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 Smoked Kangaroo Steak with Wattleseed Peppercorn 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 Smoked Kangaroo Steak with Wattleseed Peppercorn 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 Smoked Kangaroo Steak with Wattleseed Peppercorn 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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