Steaks with Asparagus and Watercress Salad

Serves 6, Prep 15 mins, Cook 19 mins NEW FOOD IDEAS

2 tsps ground fennel 2 tsps ground coriander 2 tsps sea-salt flakes ¼ tsp ground white pepper 6 thick beef porterhouse steaks

(1.5kg), trimmed 3 bunches asparagus, trimmed 180g bunch watercress

(3 cups picked leaves)

DRESSING ¹∕³ cup extra virgin olive oil 2 tblsps red wine vinegar 2 tblsps seeded mustard 1 eschalot, finely chopped 2 tsps Natvia Salt and pepper, to taste

1 To make the dressing, combine all the ingredients in a small jug. Mix well to combine. 2 Combine fennel, coriander and salt and pepper in a small bowl. Reserve 1 teaspoon fennel mixture. Sprinkle remaining over both sides of steaks, pressing firmly. 3 Heat a lightly oiled barbecue grill plate over a medium to high heat. Add the steaks. Cook for about 5 to 7 minutes on one side, or until first signs of moisture appear. Turn once only. Cook for a further 5 to 7 minutes, or until cooked to your liking. Test steaks for degree of doneness using the back of tongs. Rare is soft, medium feels springy and well done is very firm. 4 Remove steaks and rest, loosely covered with foil, for 3 to 4 minutes. Thickly slice. 5 Meanwhile, arrange asparagus in a single layer on same heated, lightly oiled barbecue grill plate. Sprinkle with reserved fennel mixture. Cook, turning, for about 3 to 5 minutes, or until lightly charred. Remove from heat. 6 Place asparagus on a serving plate. Top with steak and the watercress. Drizzle with dressing.