Beef with Chopped Vegetables
Rinse, trim and slice the radishes. Set aside 1-2 radishes for garnish and slice. Peel the remaining radishes and finely chop. Peel the shallot and also finely chop. With the diced radishes, mix 2 tablespoons of oil and lemon juice. Season with salt and let marinate for about 15 minutes.
In a mortar, coarsely ground the coriander, cumin and mustard seeds. Season the steaks with the mixture and season with salt and pepper. Cook in the remaining oil on both sides, then cook on low heat for 4-6 minutes until pink. Turn over from time to time. Remove from heat, let rest briefly and then slice.
Rinse the parsley, shake dry, pluck off the leaves and chop coarsely. Mix with the vegetables, season and transfer to plates. Arrange the steak slices and serve garnished with radish slices.