Entree: Australia – Northern Territory – Kangaroo Steak (Seared kangaroo loin steaks seasoned with native Australian spices and lemon for a lean, gamey main)

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 20 min

Cook 6 min

Additional 5 min

Total 35 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
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) extra-virgin olive oil for finishing
- 1 tsp (2 g) ground wattleseed
- 1 tsp (1 g) dried lemon myrtle or 1 tbsp (3 g) fresh lemon myrtle leaves, finely chopped
- 3/4 tsp (4 g) fine sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) chopped fresh parsley or native herbs for garnish

Show original ingredient measurements

- 4 kangaroo steaks, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) extra-virgin olive oil for finishing
- 1 tsp (2 g) ground wattleseed
- 1 tsp (1 g) dried lemon myrtle or 1 tbsp (3 g) fresh lemon myrtle leaves, finely chopped
- 3/4 tsp (4 g) fine sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) chopped fresh parsley or native herbs for garnish

Instructions

1. Pat the kangaroo steaks dry with paper towels. In a small bowl combine olive oil, garlic, lemon juice, wattleseed, lemon myrtle, salt, and pepper to make a light marinade.
2. Rub the marinade evenly over both sides of the steaks and let rest at room temperature for 15–20 minutes while you preheat the pan.
3. Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tbsp (15 ml) olive oil and swirl to coat.
4. Sear the steaks 2–3 minutes per side for medium-rare (internal temp about 125–130°F / 52–54°C), adjusting time slightly for thickness. Avoid overcooking; kangaroo is very lean.
5. In the last 30 seconds, add butter to the pan and spoon the melted butter over the steaks to glaze and add sheen.
6. Transfer steaks to a cutting board, tent loosely with foil, and rest 5 minutes. Slice against the grain, garnish with chopped parsley or native herbs, and serve immediately.