Step 1Prick each potato with a fork 8 times, and place evenly around the edge of microwave turntable. Microwave for 5 minutes. Set aside until cool enough to handle, then wrap each potato in foil.
Step 2Preheat barbecue hotplate or grill pan to high heat. Put potatoes on grill and cook for 20 minutes, turning halfway through cooking time, or until potatoes are tender and lightly charred.
Step 3Meanwhile, place coriander and sesame seeds in a frying pan over a medium heat; cook, stirring for 30 seconds, or until fragrant. Transfer to a mortar and pestle and pound until finely crushed. Add cinnamon, chilli flakes and cumin; stir to combine. Sprinkle spice mixture evenly over steaks and spray lightly with olive oil.
Step 4Barbecue steaks for 2–3 minutes each side for medium, or until done to your liking. Transfer meat to a plate, cover loosely with foil; set aside to rest for 3 minutes. Meanwhile, combine salad leaves, tomatoes, olive oil and balsamic in a salad bowl; toss gently.
Step 5Serve steaks with baked jacket potatoes and salad, and garnish with coriander leaves.