Name: Seed-crusted striploin with egg salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 x 220g striploin steaks; Sea-salt flakes and freshly ground black pepper, to season; 2 tsp coriander seeds; 2 tsp fennel seeds; 1 tsp cumin seeds; 1 tsp white peppercorns; 2 Tbsp extra virgin olive oil; 4 hard-boiled free-range eggs, sliced; 1 red onion, finely sliced; 2 green shallots, sliced; 2 Tbsp aioli; 1/2 bunch mint, leaves picked; Potato mash and red wine gravy, to serve

Seed-crusted striploin with egg salad

This tender cut of beef is ideal for a warm salad – you simply sear, slice and serve.

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Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

Fast Ed’s making tender striploin steak with a crunchy fennel, cumin and peppercorn seed-coating. Served with an egg, aioli and mint salad plus potato mash and red wine gravy, it’s a match made in heaven.

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Ingredients

4 x 220g striploin steaks

Sea-salt flakes and freshly ground black pepper, to season

2 tsp coriander seeds

2 tsp fennel seeds

1 tsp cumin seeds

1 tsp white peppercorns

2 Tbsp extra virgin olive oil

4 hard-boiled free-range eggs, sliced

1 red onion, finely sliced

2 green shallots, sliced

2 Tbsp aioli

1/2 bunch mint, leaves picked

Potato mash and red wine gravy, to serve

Method

1 Season steaks generously. Crack spices in a mortar and rub onto steak, then drizzle with oil. Sear in a hot grill pan for 8 minutes, turning several times.

Mix egg, onion, sliced shallots, aioli and mint in a medium bowl. Carve steaks and serve with egg salad, potato mash and red wine gravy.

Seed-crusted striploin with egg salad, mash and gravy *(Credit: Photography Rob Palmer)*

For more fabulous recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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