In a small bowl, combine smoked paprika, crushed coriander seeds, salt, and black pepper. Mix well to create the spice rub.

Pat the striploin steaks dry with paper towels. Rub the spice mixture evenly over both sides of the steaks, ensuring they are well coated.

In a large skillet, heat olive oil over medium-high heat until shimmering.

Add the seasoned striploin steaks to the skillet. Sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove the steaks from the skillet and let them rest on a cutting board for at least 5 minutes.

In the same skillet, add the roasted red and yellow bell peppers. Sauté for 2-3 minutes until heated through. Pour in the beef stock and balsamic vinegar, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 5 minutes, reducing slightly.

Transfer the pepper mixture and liquid to a blender, and blend until smooth. Return the jus to the skillet and keep warm over low heat.

Slice the rested striploin steaks against the grain. Arrange the slices on plates and drizzle with fire-roasted pepper jus. Garnish with fresh parsley.