Scandi-style steak salad with buttermilk dressing and rye crumbs

Method

1. Peel and very finely slice the beetroot (use a mandoline if you have one), then put into a bowl. Core and finely slice the apples (leave the skins on), then add to the beetroot. Cut the lemon in half, squeeze over some of its juice and toss to coat.
2. Heat a griddle pan over a high heat until just smoking. Rub the steaks with the olive oil, then season. Sear on the griddle for 2 minutes on each side, then set aside to rest.
3. Chop the dill, then put in a small bowl with the buttermilk, 1/2 tbsp lemon juice and the extra-virgin oil. Season well, then whisk.
4. Slice the steaks. Toss the watercress with the apple and beetroot, then divide among 4 plates. Divide the steak among the plates, then drizzle with the dressing. Crumble the rye toast, then scatter over the top.