Spiced Kangaroo Steak with Wattleseed Peppercorn Sauce

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Lean kangaroo steaks seasoned and grilled to perfection, served with a rich sauce made from wattleseed and cracked peppercorns for a distinctly Australian flavor. This Australian beef recipe, ready in about 30 minutes, pairs kangaroo steaks, olive oil, and sea salt for a weeknight-friendly dinner. Each serving lands at about 350 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.

Ingredients

• 4 steaks (5 oz each) kangaroo steaks
• 2 tbsp olive oil
• 1 tsp sea salt
• 1 tsp cracked black peppercorns
• 1 tbsp ground wattleseed
• 3 tbsp butter
• 1 small shallot, finely chopped
• 1 cup beef stock
• 1/4 cup heavy cream

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Instructions

1. Step 1: Rub 4 kangaroo steaks with 2 tbsp olive oil, then season both sides with 1 tsp sea salt, 1 tsp cracked black peppercorns, and 1 tbsp ground wattleseed.
2. Step 2: Heat a grill pan over medium-high heat and cook the steaks for 3-4 minutes per side for medium rare, until the exterior is well seared and the interior is pink.
3. Step 3: Remove steaks and let rest while preparing the sauce: melt 3 tbsp butter in a skillet over medium heat, add 1 small finely chopped shallot and sauté for 2-3 minutes until translucent.
4. Step 4: Add 1 cup beef stock and simmer for 5 minutes until reduced by half, then stir in 1/4 cup heavy cream and simmer for another 2 minutes until sauce thickens and coats the back of a spoon.
5. Step 5: Serve the kangaroo steaks drizzled with the wattleseed peppercorn sauce.