• 4 rump or sirloin or venison steaks
• 1 tsp black peppercorns, lightly crushed
• 3 - 4 tbsp garlic flavoured rape seed oill
• 4 plum tomatoes, halved
• 450g new potatoes, cooked and halved
• 1 large bunch watercress, washed
• 1 red onion, thinly sliced
• ½ cucumber, peeled and sliced
• 1 tbsp red wine vinegar
• salt

Method

Rub the black pepper into the steaks and season with salt. If cooking over charcoal it is essential that the coals are just right i.e. turned grey with minimum flame and that you have a resting area away from the heat.

Cook the steaks over a high heat on both sides for 4 - 8 minutes (depending on how you like your steak cooked), turning once until well browned on the outside but still very pink in the middle. Cook the tomatoes alongside the steak cut sides at the same time. Remove the steak and tomatoes and leave to rest for 5 minutes.

Cut the potatoes into chunks if large. Add to a pan and fry over a medium high heat for 5 minutes until crisp and golden.

Arrange the watercress in a salad bowl and add the onion, cucumber and tomatoes with juices, and potato.

Whisk the remaining oil with the vinegar and seasoning.

Slice the steak on the diagonal and add to the salad. Pour over the dressing and toss together.  Serve.