Remove your steaks from the fridge around 1 hour before cooking. This helps you get a more even cook.

Bring a pan of well salted water to the boil. Add the green beans and cook for 3 mins. Drain and cool down in ice water.

Into a blender or nutri bullet add the parmesan, the Greek yoghurt, anchovies, garlic, olive oil and lemon juice. Season with salt and blend until super smooth, chill until needed.

Toast the walnuts in a dry frying pan for 3-5 mins or until they start smelling nutty and toasted. Roughly chop and set aside to cool down.

Heat a griddle pan over a high heat until almost smoking. Season with flaky sea salt on both sides.

Griddle the steak on each side for 3 mins then set aside and 1 minute on the fatty edge to render it. Remove from the pan and cover for 10 mins.

Toss half the dressing with the cooked green beans, watercress, herbs and half the nuts. Slice the steaks.

Arrange the dressed salad on a large serving platter. Top with the steak, remaining nuts, some shaved parmesan, some black pepper and a drizzle of olive oil.