Prep time: 3 minutes
Cooking time: 10 minutes
Total time: 13 minutes
Season the steaks well with salt and pepper. Heat the oil in a large frying pan until hot. Add the steaks and cook on either side to your liking.
To check how well the steaks are done, press down with your finger on the flesh. If it is squishy, then it is rare. If it feels like there is a bit of resistance, then it is medium rare. If it is quite firm then it is medium and if there is no give at all then it is well done.
Once they are ready, remove the steaks from the frying pan and place on a plate to rest.
Meanwhile, reheat the frying pan with the steak oil and add the baby corn, cauliflower and red pepper. Cook for 5 minutes over a high heat, stirring all the time and deglazing the bottom of the pan with the moisture from the vegetables.
Add the garlic and cook for a further minute. Add the soy sauce and lemon juice and remove from the heat.
In a pestle and mortar, grind together the cumin and coriander seeds (unroasted). Add the spring onions and coriander leaves and mix well.
Slice the steak up finely using a carving knife. It’s lovely to serve the steak, vegetables and spice mix separately so everyone can help themselves.
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This is a REALLY great recipe to be able to play around with the seasoning. It uses the core pillars of salt (Maldon sea salt on the steak and soy on the vegetables), spice (black pepper on the steak and coriander and cumin in the spring onions), fresh herbs (fresh coriander in the spring onions), and citrus juice (lemon in the vegetables). Play around with tweaking how much salt and citrus you need to get the flavours balanced, or as I do, bring more salt, pepper, soy and lemon to the table so that everyone can tweak their own to their liking.”