Ingredients

• 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

Directions

• 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.