Place the broccoli spears into a heatproof bowl and cover them with boiling water. Add a good pinch of salt and leave for 10 minutes. Drain and put to one side.

Slice the steaks into finger-sized strips and season with salt and pepper. Pound the coriander seeds in a pestle and mortar, then sprinkle over the meat so they stick to it and give it a lovely, fragrant flavour.