Rub the steaks with olive oil. Fry the steaks in batches for 7-8 minutes, turning after 3-4 minutes, for medium rare.
Leave the steaks to cool completely, then trim away any fat and cut into finger-sized pieces.
For the dressing, in a small bowl, lightly whisk the mustard with 4 tbsp of balsamic vinegar from the onions, add 6 tbsp of oil from the artichokes. Stir in any juices from the beef and season to taste.
Arrange the watercress, onions and artichokes on a salad plate, tuck in the strips of beef and spoon over the dressing. Serve.
(Sainsbury's Magazine)
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