Heat oven to 180C/fan 160C/gas 4.
Place the hazelnuts in a baking tray, then
toast in the oven for 5-10 mins until
golden (you can roast the garlic for the
mash at the same time). Leave the nuts
to cool a little. Put the cooled nuts, chilli,
50g of the watercress, 1½ tbsp olive oil,
1 tbsp balsamic and some seasoning in
a food processor, then blitz until finely
chopped. The mixture shouldn’t be too
smooth – there should still be some
texture to the nuts. Set aside.
Heat a griddle pan until smoking hot.
Rub the steaks with a little oil, then
season both sides with salt. Cook the
steaks on the griddle for 2 mins on each
side – this will give you medium rare
(cook for 3 mins for medium or 4 mins
for well done, if you prefer). Remove from
the griddle, then sit on a plate for 5 mins
to rest. Stir any juices from the resting
steak into the pesto – they’re delicious
and shouldn’t be wasted.
To serve, divide the Roasted garlic
mash (recipe, below) between
2 plates, top with a little watercress,
then sit a steak across it. Top the steaks
with a large tbsp of the pesto and drizzle
the rest of the balsamic over.