Eye Round Steak with Roasted Potatoes and Coriander Mayonnaise

Massage a little olive oil into the room-temperature steaks, season with salt and pepper to taste, then let them rest. Meanwhile, pre-cook the baby potatoes in salted water for about 10 minutes.

Preheat the oven to 220°C. Line a baking tray with baking paper. Place the pre-cooked potatoes on the tray and gently crush them with the bottom of a glass. Sprinkle with steak spice mix, drizzle with olive oil, and place the rosemary sprigs next to them. Bake in the oven for about 10-15 minutes, until golden brown and crispy.

Sear both sides of the meat in a very hot pan until browned, then reduce the heat and cook for about 7 minutes per side (for medium doneness, depending on the thickness of the meat). Remove the cooked steaks from the pan, place a knob of butter on top of each, and let them rest for 10 minutes.