Entree: Australia – Melbourne & Victoria – Kangaroo Steak (seared kangaroo loin steak, lean red meat served rare to medium-rare with simple bold seasoning)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 4 min

Additional 5 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 kangaroo steaks, approx. 6 oz (170 g) each (about 1.5 lb (680 g) total)
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cloves garlic, lightly crushed
- 1 tbsp (15 ml) red wine or balsamic vinegar
- 1 tsp (2 g) crushed juniper berries or 1 tsp (2 g) crushed black pepper (optional native-style spice)
- 2 sprigs fresh rosemary
- 2 tbsp (30 g) unsalted butter
- 1/2 cup (120 ml) dry red wine or low-sodium beef stock for pan sauce
- Lemon wedges, for serving (optional)

Show original ingredient measurements

- 4 kangaroo steaks, approx. 6 oz (170 g) each (about 1.5 lb / 680 g total)
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cloves garlic, lightly crushed
- 1 tbsp (15 ml) red wine or balsamic vinegar
- 1 tsp (2 g) crushed juniper berries or 1 tsp (2 g) crushed black pepper (optional native-style spice)
- 2 sprigs fresh rosemary
- 2 tbsp (30 g) unsalted butter
- 1/2 cup (120 ml) dry red wine or low-sodium beef stock for pan sauce
- Lemon wedges, for serving (optional)

Instructions

1. Bring kangaroo steaks to room temperature for 20–30 minutes. Pat dry with paper towels. Rub both sides with olive oil, then season evenly with salt, pepper and crushed juniper or pepper.
2. If marinating briefly, combine garlic, red wine or balsamic vinegar and a little olive oil; add steaks and marinate 20–30 minutes in the fridge, then bring back to room temperature before cooking.
3. Heat a heavy skillet or cast-iron pan over high heat until very hot. Add a thin film of oil. Sear steaks 1.5–2 minutes per side for rare (times will vary slightly with thickness). During the last 30–45 seconds, add butter and rosemary to the pan and baste the steaks continually.
4. Transfer steaks to a plate and rest loosely tented with foil for 5 minutes (kangaroo is best served rare to medium-rare).
5. Meanwhile, make the pan sauce: lower heat to medium, add the red wine or beef stock to the hot pan to deglaze, scraping up browned bits. Reduce by half, then whisk in the remaining 1 tbsp (15 g) butter off the heat until glossy. Season to taste.
6. Slice steaks against the grain, arrange on warmed plates, spoon the pan sauce over or alongside, and serve immediately with lemon wedges if desired.