Method:
1 Place the carrots in a microwave-safe bowl, squeeze over the orange juice, cover and microwave on High/100% for 3-4 minutes or until just tender.
2 Heat oil in a frying pan over a medium heat, add the carrots and juice and season with salt and pepper, cook for 4 minutes or until caramelised.
3 Using a mortar and pestle crush the cumin seeds and salt, scatter on a plate and coat both sides of the steak, drizzle with oil.
4 Heat a char-grill pan over a high heat and cook the steak for 3-4 minutes each side for medium or until cooked to your liking.
5 Combine the Greek yoghurt and coriander in a small bowl, season with salt and pepper.
6 Plate the steak and top with the carrots spoon over the yoghurt to serve.