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Spiced Steak with Lemony Potatoes and Broccoli

When next you have a full-bodied red wine on hand to enjoy, here’s the perfect savoury plateful to accompany your glass. We were a tad leery of the broccoli/mint combination, but now can’t imagine a more perfect foil for the zesty spices that grace the steaks: we’re so glad we threw caution to the wind, and we think you’ll be delighted too!

Spiced Steak with Lemony Potatoes and Broccoli

4 steaks, sirloin or tenderloin as you prefer
2 tbs. coriander seeds
2 tbs. fennel seeds
1 tsp. smoked paprika
1 tsp. dry mustard
Extra-virgin olive oil
1 broccoli head
16-18 oz. baby new potatoes
Juice of ½ – 1 lemon
1 bunch fresh mint leaves

Toast the seeds in a pan on a medium heat for 1-2 minutes until fragrant. Tip them into a bowl and bash with a rolling pin to crush coarsely, or grind briefly in a pestle and mortar. Add the paprika, mustard, and just enough olive oil to make a loose paste. Stir and season with salt and freshly ground black pepper. Use to coat both sides of each steak and set aside to marinate (in fridge if longer than 30 minutes).

Break the broccoli into florets and pick the leaves off the mint stems. Get a pan of salted water boiling and a griddle pan smoking over high heat.

When the water is boiling, add the potatoes and cook for 10-15 minutes until tender.

Meanwhile griddle the steaks for 2-3 minutes on each side for medium, then rest for 3-5 minutes. When the potatoes are nearly ready, add the broccoli. Cook for 2 minutes more or until just tender.

Drain the veg and put in a bowl. Drizzle with oil and lemon juice to taste, then add the mint. Season and toss, then serve alongside the steaks.

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