Preheat the oven to 180C/350F/Gas 4.
For the steak, heat the oil in a ridged griddle pan over a high heat. Dip the steak into the whisked egg white, and pat the crushed peppercorns onto the surface to coat.
Griddle the steak for 2-3 minutes on each side (for rare), or until crisp and browned on both sides and cooked to your liking. Remove the steak and set aside to rest on a warm plate.
Add the wine and water to the pan and stir well, scraping up any browned bits from the bottom of the pan with a wooden spoon. Boil for 1-2 minutes, or until the volume of liquid has reduced.
Add the balsamic vinegar, butter and coriander to the pan, stir until the butter has melted, then set the sauce aside.
Meanwhile, for the chips, heat the oil in a separate, ovenproof pan over a high heat. Add the potato pieces, sprinkle over the spices and season, to taste, with salt and freshly ground black pepper. Fry the potatoes for 2-3 minutes, turning once, then transfer to the oven and roast for 8-10 minutes, turning occasionally, until crisp and golden-brown.
To serve, spoon the spiced chips into the centre of a serving plate. Carve the steak into two pieces and place on top of the chips. Spoon over the sauce.
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