Put the sugar and balsamic vinegar into a small pan and bring to the boil, stirring. Boil for 5 minutes until the sugar has dissolved and the balsamic vinegar had reduced by half. Remove from the heat and set aside to cool.
Season the steaks well with salt and freshly ground black pepper. Heat the oil in a heavy-based frying pan and cook the steaks for 3-4 minutes on each side until they're golden brown on the outside and slightly pink on the inside. Set aside.
Mix the watercress, celery and radishes together n a bowl. Slice the beef and toss with the salad. Arrange in 2 serving bowls and drizzle the balsamic vinegar dressing over the top.
(Bella)
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