- 1 tbsp olive oil
- 100g/3½oz rump steak
- salt and freshly ground black pepper
- 2 tbsp olive oil
- ½ potato, chopped
- ½ lemon, juice only
- 2 tbsp chopped fresh coriander
- 1 carrot, peeled and chopped
- 1 tsp coriander seeds
- pinch chilli flakes
- 25g/1oz butter
- 1 tbsp balsamic vinegar
- salt and freshly ground black pepper
- Preheat the oven to 180C/350F/Gas 4.
- For the steak, rub the olive oil into the meat and season well with salt and freshly ground black pepper. Heat a chargrill pan until smoking and fry the steak for 2-4 minutes on each side (for medium rare), or until cooked to your liking. Remove from the pan and place onto a warm plate to rest.
- For the potatoes, heat the olive oil in an ovenproof pan and fry the potatoes for 3-4 minutes, or until lightly golden. Transfer to the oven to roast for 10-12 minutes, or until golden-brown and tender, then stir in the lemon juice and coriander.
- For the carrot and coriander purée, boil the carrots with the coriander seeds in a pan until tender, then drain and pulse in a food processor along with the remaining purée ingredients until smooth.
- To serve, spoon the purée onto a plate and top with the roasted potato. Thickly slice the steak and arrange on top.