cumin and coriander steak salad

It may be a touch early in the year for this dish but I got a real craving for this earthy yet refreshing combination. The citrussy crackle of coriander with the deep earthiness of cumin can’t be beat when matched with a full-on red meat like this rump steak. Couple it with a refreshing and zingy salad and you’ve got something I could eat every day. This is a steak that should definitely be on the rare side, for succulence and fresh flesh flavours. Try and match it with a herby and peppery leaf mix for a very satisfying combination.

Cumin and coriander steak salad:

300g rump steak

1 tablespoon coriander seeds

1 tablespoon cumin seeds

For the salad:

Mixed leaves

1 tablespoon rapeseed oil

3 tablespoons rice wine vinegar

1 tablespoon red wine vinegar

Dash of soy sauce

Heat a griddle pan to dead hot. Pound the seeds together with a couple of black peppercorns in a pestle and mortar until crumbly (but not dust). Sprinkle this mixture over both sides of the steak and press in with your fingers.

Lay the steak on the pan and allow to cook, unmoved, for 2 – 3 mins. (At this point I like to turn 45 degrees ish for a criss-cross pattern). Turn over and cook for another 2 -3 mins, or until browned but with plenty of give when pressed with a finger.

Remove the steak to a hot plate to rest while you make the salad dressing. Whisk all the liquid ingredients together and toss with mixed leaves.

Sprinkle sea salt over the steak and lay on the salad leaves. Dribble any remaining dressing over the lot.