Peppered steak and charred radish salad

Method

1. Begin by making a peppery crust for the steak. Put both types of peppercorn and the mustard seeds in a pestle and mortar, then grind until coarsely crushed. Stir in the salt, then apply liberally and evenly all over the steaks. Set aside to come to room temperature.
2. Put a large dry griddle pan (or frying pan) over a high heat. Toss the halved radishes and spring onions in the 1 tbsp olive oil, then add to the smoking hot pan and char for a few minutes on each side. You want enough charring for a smoky flavour, but you also want to retain some crunch in the vegetables. Transfer to a bowl, drizzle with the honey and season with salt and pepper.
3. Clean the pan, then put back over a high heat. Once smoking hot, add a drizzle of oil, then the steaks and cook for 2 minutes on each side. Set aside to rest for 5 minutes before carving.
4. While the steaks rest, make the dressing by whisking the horseradish sauce and oil together, then stir in the vinegar, 1 tbsp finely chopped chives and a pinch of salt and pepper. Add the rocket and watercress to the bowl of charred vegetables and dress with some of the dressing, then transfer to a platter or individual plates. Carve the steak and lay over the salad, along with more dressing and the chopped chives.