- 1.
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.
- 2.
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.
- 3.
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.
- 4.
Whack the other pomegranate half and put the seeds in another bowl. Set aside for later.
- 5.
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.
- 6.
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.
- 7.
Serve the steaks with the coriander and tahini coleslaw. Garnish with the saved coriander leaves and remaining pomegranate seeds.