Seed-crusted Striploin with Smoked Potato Hash
1 Season the steaks generously with salt and pepper. Crack the spice sin a mortar and rub onto the steak, then drizzle with extra virgin olive oil. Sear
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Cooking tools:
- Mortar and pestle
- Grill pan
- Potato ricer
- Steamer basket
- Pot
- Mixing bowl
- Whisk
- Wooden spoon
- Plastic wrap
- Smoking gun
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Carving knife
- Measuring spoon
- Measuring cup
- Tongs
- Serving platter
- Plate
- Spoon
Ingredients
- 4 x 220g striploin steaks
- salt
- freshly ground black pepper
- 2 tsp coriander seeds
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp white peppercorns
- 2 Tbsp extra virgin olive oil
- 4 medium potatoes, steamed
- 150ml hot cream
- 100g unsalted butter
- 1L beef stock
- 375ml pale ale
- 2 tsp potato flour
- 4 hard-boiled eggs
- 1 red onion, finely diced
- 2 Tbsp aioli
- 1 bunch chives, finely sliced
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