Preheat the oven to 180°C.
Rub olive oil into the steak and season with salt and pepper.
Fry steak in a hot chargrill pan for 2-4 minutes per side, then rest on a warm plate.
Heat olive oil in an ovenproof pan and fry potatoes for 3-4 minutes until golden.
Transfer potatoes to the oven and roast for 10-12 minutes until tender.
Stir lemon juice and fresh coriander into the roasted potatoes.
Boil carrots and coriander seeds in a pan until tender, then drain.
Pulse carrots in a food processor with butter, vinegar, chilli, and seasoning until smooth.
Platter the purée, top with potatoes, and finish with sliced steak.