Method
- Place the beef on a large plate and brush with oil. Turn the steaks once, to coat them well and set aside.
- Combine the tomatoes, olives and basil in a bowl and season with pepper. Toss well and set aside to amalgamate flavours.
- Line a large platter with the watercress.
- Cook the beef, without crowding, on a very hot stovetop griller or in a heated, non-stick frying pan. Cook until just seared on the outside, about 30 seconds each side. Remove each steak and set aside to rest for 5 minutes. Season the meat with pepper.
- Arrange steaks on the watercress and spoon the tomato mixture over. Serve immediately, with extra oil for drizzling.
Notes
Watercress is at its peak from November to March, but at any other time of the year try baby rocket as an alternative.
Always make sure you rinse watercress in a large basin until no more grit remains.
From The Heart Foundation's 'Real Food'.
Last reviewed
