Season the steak well with salt and pepper on both sides. Heat a splash of oil in a frying pan over a medium heat and fry the steaks for about 2 minutes on each side for medium. Remove steak from the pan and allow to rest for 5 minutes.
While the steak is resting you can make your salad, using a peeler shave your asparagus spears into thin ribbons, thinly slice your radish and add both to a bowl with the watercress, peas and shallot ring.
In a small cup mix the simply dressing of lemon juice olive oil and salt and pepper before adding a couple of splashes to your salad and tossing.
Thinly slice your steaks before roughly scattering your salad mix on a large plate and topping with your beef.
Season with a nice bit of sea salt and fresh cracked pepper.