Beef steak with cherry tapenade

Ingredients:

• 1 tri-tip steak weighing 0.6 - 0.7 kg, trimmed
• 1 teaspoon ground coriander
• 1 tsp ground cumin
• 3 tbsp. unrefined olive oil
• 0.5 kg of multi-colored small potatoes
• 220 g cherries, pitted and finely chopped
• 1/4 cup chopped fresh parsley
• 3 green onions, thinly sliced
• 1.5 tsp sherry vinegar

Preparation:

1. Preheat oven to 220°C (425°F). Combine 1/2 teaspoon each of coriander, cumin, and salt in a small bowl. Sprinkle the spice mixture over the entire surface of the steak and rub it in. Heat a large oven-safe skillet on the stovetop over medium-high heat; add 2 tablespoons of olive oil. Add the steak and cook until browned, about 1 minute per side.
2. Scatter the potatoes around the steak and toss to coat with oil; season with salt and pepper. Transfer the skillet to the oven and bake until the potatoes are tender and a thermometer inserted into the side of the steak registers 125°F (51°C) for medium-rare, about 20 minutes. Transfer the steak to a cutting board and let rest for 10 minutes. Return the potatoes to the oven and bake until crisp, about 5 minutes more.
3. In a bowl, combine the cherries, 2 tablespoons of parsley, 1 chopped green onion, vinegar, the remaining 1 tablespoon of olive oil, and 1/2 teaspoon each of coriander and cumin. Season with salt and pepper to taste.
4. Transfer the potatoes to a large bowl. Add the remaining 2 green onions and 2 tablespoons of parsley and toss to combine. Slice the steak across the grain; top with cherry tapenade. Serve with the potatoes.