Make fire using hardwood charcoal.
Dry pat the steaks when the coals are white hot, generously season the steaks on both sides with salt and pepper.
Place directly on the coals, for 3 minutes each side - knock off any coals that may stick. Alternatively, grill or griddle your steak if you prefer. Leave it to rest for half the cooking time – 3 minutes before carving.
To make the mango pickle, toast the spices - the coriander and the cumin.
Grind in a pestle and mortar.
Add the toasted spices, the chilli powder and the turmeric to the shredded mango.
Dissolve the sugar and salt in the cider vinegar.
Pour vinegar mixture over the mango.
Heat the vegetable oil and temper the mustard seeds, cumin seeds, nigella and fenugreek seeds. Once tempered pour warm oil over the mango and mix thoroughly to allow flavour to infuse.
Adjust seasoning with salt.