Preparation: 10 minutes
Cooking: 6 minutes
Total: 16 minutes
700g flat iron beef steaks (or prepare from the oyster blade), 1.5-2cm thick
2 tablespoons extra virgin olive oil
2 tablespoons capers in salt
4 cups watercress, washed and sprigs picked
1 cucumber, halved lengthways and sliced diagonally
80g marinated feta, crumbled
Juice of 1 lemon
Preheat a char grill over high heat. Brush steaks with 1 tablespoon oil and sprinkle with salt and pepper. Once char grill is very hot, place steaks on grill and cook 2 minutes each side for medium rare. (Shoot note-you may need another minute so steaks are not too red, will depend on how thick steaks are). Allow steaks to rest, then slice thinly.Wash capers and pat dry with paper towel. Heat remaining oil in a small frying pan over high heat and when hot, add capers and fry until crisp. Tip into a small bowl, reserving flavoured oil for drizzling.
Arrange watercress and cucumber on serving plate and scatter over feta, fried capers and sliced beef. Drizzle with lemon juice and flavoured olive oil.