Step 1

Heat the oil in a large non-stick frying pan over medium heat. Add the onion, cut-side down, and cook for 1 minute each side or until golden brown. Transfer to a large bowl.

Step 2

Increase heat to medium-high. Add the asparagus and cook, stirring occasionally, for 3 minutes or until bright green and tender crisp. Transfer to bowl with the onion.

Step 3

Season steaks with salt and pepper. Cook for 4 minutes each side for medium or until cooked to you liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.

Step 4

Meanwhile, add garlic to the same pan and cook, stirring, for 1 minute or until fragrant. Add cranberry juice and bring to the boil. Boil, stirring occasionally, for 4 minutes or until reduced by half. Remove from heat. Stir in the vinegar and mustard. Taste and season with salt and pepper.

Step 5

Cut steaks with the grain into thin slices. Combine beef, onion, asparagus and watercress in a bowl. Divide among serving plates and drizzle with dressing. Serve immediately.