Steaks With Asparagus & Watercress Salad

Step 1: Combine fennel, coriander and salt and pepper in a small bowl and reserve 1 teaspoon fennel mixture.

Step 2: Sprinkle the remaining mix over both sides of the steaks, pressing on firmly.

Step 3: Heat a lightly oiled barbecue/grill plate over a medium to high heat and add steaks and cook for about 5 to 7 minutes on one side or until first signed of moisture appear and then turn once only and cook a further 5 to 7 minutes or until cooked to your liking.

Step 4: Test steaks for degree of "doneness" with back of tongs - rare is soft, medium feels springy and well done is very firm, remove steaks and rest, loosely covered with foil, for 3 to 4 minutes and then slice them thickly.

Step 5: Meanwhile, arrange asparagus in a single layer, on the same heated, lightly oiled barbecue/grill plate for about 3 to 5 minutes or until they are slightly charred and remove.

Step 6: To make the dressing, combine all ingredients in a small jug and mix well to combine.

Step 7: Place the asparagus on a serving plate and top with steak and watercress and drizzle with dressing.