Cooking Time: 45 minutes
Prep time: 15 minutes
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