Ingredients

2 x 175 g (6 oz) sirloin steaks
1 tbsp Szechuan peppercorns, crushed
3 tomatoes, deseeded and sliced
1 red onion, sliced
225 g (8 oz) cucumber, peeled, deseeded and sliced
1 x 85 g bag watercress
2 tbsp sweet chilli dipping sauce
Juice of 1 lime
1 tbsp Thai fish sauce (or light soy sauce) 

Coat steaks with crushed peppercorns and season with a little salt. Cook under a hot grill for 6 to 8 minutes, turning once, until medium rare. Allow to rest for 2 minutes. Toss tomato, onion and cucumber with watercress. Whisk chilli sauce with lime juice and fish sauce. Slice steaks thinly and toss with salad and dressing. Serve immediately.

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