Directions

1. Take meat out of refrigerator 30 minutes before cooking.
2. Brush it with mustard and roll it on a plate with ginger, coriander, and cumin.
3. Heat the oil in a frying pan and fry over high heat for 5 minutes on each side (if you want it rare, if not, extend up to 8 minutes). Let stand for 10 minutes.
4. Cut the meat into thin slices.
5. Distribute the slices in the center of the plate. Sprinkle with cilantro, chives and mint. Add a drizzle of olive oil and thick balsamic vinegar.