Entree: Australia – Australian Indigenous & Bush Foods – Gangurru (Kangaroo Steak)

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

Serving Size: 2

Approximate Time

Prep 10 min

Cook 6 min

Additional 30 min

Total 46 min

Ingredients

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

- 2 kangaroo steaks, approx. 8 oz (225 g) each (total ~1 lb (454 g))
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) roasted ground wattleseed
- 1 tsp (2 g) ground lemon myrtle (or 1/2 tsp (2.5 ml) dried)
- 1/2 tsp (1 g) ground native pepperberry or freshly cracked black pepper
- 1 tsp (6 g) sea salt, plus extra to taste
- 2 tbsp (30 g) unsalted butter
- 1 tsp (5 g) finely chopped fresh lemon myrtle or chopped flat-leaf parsley for garnish (optional)
- Lemon wedges for serving (optional)

Show original ingredient measurements

- 2 kangaroo steaks, approx. 8 oz (225 g) each (total ~1 lb / 454 g)
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) roasted ground wattleseed
- 1 tsp (2 g) ground lemon myrtle (or 1/2 tsp dried)
- 1/2 tsp (1 g) ground native pepperberry or freshly cracked black pepper
- 1 tsp (6 g) sea salt, plus extra to taste
- 2 tbsp (30 g) unsalted butter
- 1 tsp (5 g) finely chopped fresh lemon myrtle or chopped flat-leaf parsley for garnish (optional)
- Lemon wedges for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the kangaroo steaks dry with paper towel. In a small bowl combine wattleseed, lemon myrtle, pepperberry (or black pepper) and 1 tsp (5 ml) sea salt; rub the spice mix evenly over both sides of the steaks. Let rest at room temperature 15–30 minutes to allow flavors to penetrate.
2. Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbsp (15 ml) olive oil and swirl to coat.
3. Sear the steaks 1.5–3 minutes per side for medium-rare (time depends on thickness)—kangaroo is very lean and best served medium-rare; do not overcook. For thicker cuts, sear both sides and finish 1–2 minutes in a hot oven (400°F / 200°C) if needed.
4. During the final 30 seconds, add butter to the pan and spoon the melted butter over the steaks to baste and add richness.
5. Remove steaks to a warm plate and rest 5 minutes to redistribute juices. Slice thinly against the grain.
6. Serve immediately sprinkled with a little chopped lemon myrtle or parsley and with lemon wedges on the side; pair with roasted native vegetables or a simple salad to highlight the bush flavors.

1. Pat the kangaroo steaks dry with paper towel. In a small bowl combine wattleseed, lemon myrtle, pepperberry (or black pepper) and 1 tsp sea salt; rub the spice mix evenly over both sides of the steaks. Let rest at room temperature 15–30 minutes to allow flavors to penetrate.
2. Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbsp olive oil and swirl to coat.
3. Sear the steaks 1.5–3 minutes per side for medium-rare (time depends on thickness)—kangaroo is very lean and best served medium-rare; do not overcook. For thicker cuts, sear both sides and finish 1–2 minutes in a hot oven (400°F / 200°C) if needed.
4. During the final 30 seconds, add butter to the pan and spoon the melted butter over the steaks to baste and add richness.
5. Remove steaks to a warm plate and rest 5 minutes to redistribute juices. Slice thinly against the grain.
6. Serve immediately sprinkled with a little chopped lemon myrtle or parsley and with lemon wedges on the side; pair with roasted native vegetables or a simple salad to highlight the bush flavors.