Prepare the coriander-lime butter

• Melt the butter gently in a small pan or bowl.
• Stir in the chopped coriander, lime zest, lime juice and chopped chili.
• Season with salt and set aside to keep warm.

Slice the potatoes

• Cut thin slits into the potatoes without slicing all the way through.
• Rub them with olive oil, salt and pepper.

Cook the hasselback potatoes

• Place the potatoes in a hot skillet and cook until golden and crispy on the outside and soft inside, turning occasionally.
• Spoon over some of the coriander-lime butter while they cook.

Sear the steak

• Season the thinly sliced flat iron steak with salt and pepper.
• Sear it briefly in the hot pan until tender and juicy, then set aside.

Fry the chanterelles

• Sauté the wild chanterelles in the same pan until golden.
• Add a little of the coriander-lime butter and toss.

Assemble and serve

• Arrange the crispy potatoes on a plate.
• Top with the sliced steak and chanterelles.
• Drizzle generously with the remaining coriander-lime butter.