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
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.