Steak salad with pickled walnut-braised shallots recipe

Ingredients

• 500 g small shallots
• 2 tbsp neutral cooking oil
• 2 tbsp golden caster (superfine) sugar
• 100 ml red wine
• 100 ml liquid from a jar of pickled walnuts
• 5 pickled walnuts, quartered
• 600 g bavette (flank) or onglet (hanger) steak
• 2 tbsp extra-virgin olive oil
• 200 g rocket (arugula)
• 200 g Japanese radish (daikon), peeled and cut into 1cm (0.5in) dice
• 2 tbsp crispy shallots
• 1 pinch each of flaky sea salt and ground black pepper