Cooking Time: 45 minutes

Prep time: 15 minutes

Serves: 4


2 tsp mustard seeds

2 tsp cumin seeds

2 tsp smoked paprika


2 tsp garlic powder

2 tsp onion powder

½ tsp cayenne pepper (or hot chilli powder)

2 tsp salt

2 tsp olive oil

4 x 200g pork scotch fillet steaks, 2cm thick


1kg Sebago potatoes, skin on, thoroughly scrubbed and cut into wedges


Preheat oven to 200°C.

Place the potatoes on a baking tray and drizzle with 2 tablespoons of olive oil.  Shake to coat well.  Bake for 35-40 minutes or until golden brown and crunchy.  Sprinkle with 1 teaspoon salt while still hot.

While the wedges are cooking, in a large frypan over medium-high heat, place the mustard and cumin seeds and toast until golden brown and fragrant.  Remove to a mortar and pestle or mini-food processor and grind to a coarse powder.  Add the paprika, garlic powder, cayenne pepper and one teaspoon of salt and mix well.  Place into a large snap-lock bag.  Add the steaks, seal the bag and toss to coat the steaks well.



Wipe out the frypan and heat 1 tablespoon of oil.  Place the steaks in and cook for 6 minutes on one side.  Turn and cook for another 2 minutes.  Rest for 2 minutes. Serve with the wedges and a green salad.

Note: mustard powder and ground cumin can be used instead of whole roasted spices if preferred.

Fresh Australian Pork – Get Some Pork on Your Fork

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