Seed-crusted Striploin with Smoked Potato Hash

by Leah Halmagyi


  • 4 x 220g striploin steaks
  • salt and 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


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 in a not grill pan for 8 minutes, turning several times.
2 Crush the potatoes with a ricer, then beat with the cream and butter until smooth. Season with salt. Transfer to a bowl, cover with cling film, then apply applewood smoke and stand for 5 minutes.
3 Boil beef stock rapidly until reduced to 1 cup, add beer and boil for 5 minutes. Mix in potato flour, and simmer until thickened.
4 Mix the eggs, onion, aioli and chives. Carve the steaks and serve with smoked potato mash, egg salad and gravy.