1 tbsp Yellow Mustard Seeds
1 tbsp Smoked Paprika
1 tspn Whole Coriander Seeds
1 tspn Whole Black Peppercorns
1 Dried Chili (finely chopped)
2 tspn Sea Salt
1 Prego steak (fresh as possible and as thin as a used dishcloth)
1 fresh Portuguese roll
1 tin of coconut cream
A handful of cherry tomatoes
A smallish handful of fresh coriander leaves (finely chopped)
Combine all the spices into a pestle and mortar and grind into a powder that’s still got a bit of texture to it. Rub the steak vigorously with your mix and set it aside (leave the steak in the spices for a good half an hour or so – more if you have the patience).
Chop the cherry tomatoes into quarters, sprinkle with some salt and set aside.
Cut the roll in half and toast in the oven (I’ve also used nice thick slices of Portuguese loaf before, in fact – in the accompanying pictures that’s what I used).
Heat a non-stick ridged pan until smoking hot, add the steak and fry for about a minute on either side. Then add about half your chopped fresh coriander and half the tin of coconut cream (don’t forget to shake the tin before opening to get it all combined, otherwise you’ll get half a tin of juice), and let the steak bubble in it for a bit. Any leftover bits of spice that didn’t get used up in the steak should definitely be tossed in at this point. Once the steak is nicely coated in the coconut cream (which should have gone a rich and ruddy brown colour) remove from the heat and place on the toasted roll.
Pour whatever remaining cream mixture you’ve got left in the pan (there should be quite a bit) over the steak and roll, top with the chopped tomatoes and the rest of your coriander.