Pan-fried flank steak with paprika and spiced nuts

Ingredients:

• 3 tablespoons mayonnaise
• 1 tsp smoked sweet paprika
• 700 gr. flank steak
• 1.5 tsp coriander seeds
• 1.5 tsp cumin seeds
• 1/4 cup chopped unsalted cashews
• 1/4 cup chopped raw pistachios
• 0.5 tsp crushed red pepper flakes
• 1 tbsp sesame seeds
• 1 tbsp chopped fresh mint + whole leaves for serving (optional)

Preparation:

1. In a small bowl, mix the mayonnaise and paprika until smooth. Season the steak with salt and pepper, then coat evenly with the mayonnaise and paprika. Set aside for 15 minutes.
2. Meanwhile, in a medium skillet over medium heat, toast the coriander and cumin seeds until fragrant, about 2 minutes. Transfer to a bowl and let cool. Then, finely grind in a spice grinder and return to the bowl. Toast the cashews and pistachios in the same skillet, stirring occasionally to prevent burning, until the nuts are golden brown, about 5 minutes. Add the nuts to the bowl with the ground spices, add the red pepper flakes, and stir. Toast the sesame seeds in the same skillet until fragrant, about 3 minutes. Add to the spiced nuts.
3. Position the rack 15 cm from the oven heating element and preheat the oven to grill mode.
4. Place a baking dish or heavy baking sheet under the oven's broiler and preheat for 5 minutes. Carefully remove the hot baking sheet and spray with cooking spray or lightly oil the pan. Quickly add the steak to the pan. Cook until a thermometer inserted into the thickest part of the steak registers 135°F to 135°F (55°C to 57°C) and the mayonnaise and paprika mixture is dark brown and bubbly, 5 to 7 minutes. Remove the steak from the oven and let it rest for 5 minutes before slicing.
5. Slice the meat thinly across the grain. Add mint to the spiced nuts and sprinkle the steak with the nut mixture. Place the remaining spiced nut mixture in a serving bowl. Sprinkle the steak with mint leaves, if desired.