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Blackened BBQ Pork Steaks

Servings 4
Total Time 35 mins



  • 800 g potatoes cut into chips
  • 1 drizzle oil


  • ½ garlic clove minced (optional)
  • 1 tsp wholegrain mustard
  • 1 tsp honey
  • 3 Tbsp olive oil
  • 1 Tbsp vinegar


  • 1 lettuce chopped
  • 1 beetroot grated
  • 1 orange peeled & diced
  • 25 g sliced almonds


  • 600 g free farmed pork rump steaks
  • BBQ spices see recipe below
  • 1 drizzle oil


  • Before you start, preheat oven to 220°C (or 200°C fan bake). Preheat BBQ to medium-high (if using)
  • Prep potatoes and toss with oil on 1-2 lined oven trays. Spread out in a single layer and season with salt and pepper. Roast for 25-30 minutes, until golden and tender.
  • Prep garlic. Add mustard, honey, olive oil, vinegar and garlic to a large bowl and whisk to combine.
  • Prep lettuce, beetroot and orange. Add to bowl with dressing and almonds. When ready to serve, toss to combine and season to taste with salt and pepper.
  • Pat pork dry. Season with salt and pepper and toss with BBQ spices.
  • Heat oil in a large fry-pan on medium-high heat and cook pork for 3-4 minutes each side (depending on thickness), until just cooked through. Set aside to rest for a few minutes, before slicing. Alternatively, do this on the BBQ.
  • Serve pork and chips with salad on the side.


BBQ spices:
2 tsp brown sugar
1 tsp smoked paprika
1/2 tsp sweet paprika
1/2 tsp ground cumin
1/4 tsp mustard powder
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground ginger