Finely chop most of the coriander leaves and stalks, saving a few leaves for garnishing. Tip them into a bowl. Add 2 tbsp of the tahini and 4 tbsp cold water. Season well and mix.

Coarsely grate the cucumber. Trim, peel and coarsely grate the carrots. Peel and coarsely grate the beetroot. Put all the grated veg in a bowl.

Cut the pomegranate in half across the middle. Hold one pomegranate half in the palm of your hand over a bowl. Whack the back of the pomegranate with a wooden spoon and the seeds should fall through your fingers. Add to the bowl with the coriander tahini. Stir them all together. Set aside.

Whack the other pomegranate half and put the seeds in another bowl. Set aside for later.

Rub 1 tsp oil into each steak with a good pinch of salt and pepper. Set a frying or griddle pan over a high heat to warm up.

When the pan is smoking hot, add the steaks. Fry for 1-3 mins on each side, depending on how well done you like them. Transfer to a plate, loosely cover with foil and rest for 2 mins.

Serve the steaks with the coriander and tahini coleslaw. Garnish with the saved coriander leaves and remaining pomegranate seeds.