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1
In a small bowl, mix the paprika with the shallots, 3 tablespoons of the olive oil and 1 1/2 tablespoons each of salt and pepper.
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2
Rub the marinade all over the steaks and refrigerate for 2 to 6 hours.
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3
Let return to room temperature before grilling.
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4
Meanwhile, preheat the oven to 375.
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5
In a pie plate, bake the hazelnuts for about 8 minutes, until lightly browned.
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6
Transfer to a clean kitchen towel and rub the nuts together to remove the skins.
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7
Coarsely chop the nuts.
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8
In a medium saucepan of salted boiling water, blanch the peas until crisp-tender, 2 to 3 minutes.
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9
Using a slotted spoon, transfer to an ice bath to cool.
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10
Add the asparagus to the boiling water and cook until crisp-tender, 1 to 2 minutes; transfer to the ice bath to cool.
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11
Drain the peas and asparagus and pat dry.
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12
Light a grill or preheat a grill pan.
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13
Scrape the marinade off the steaks.
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14
Grill the steaks over moderately high heat, turning occasionally, until lightly charred all over and medium rare within, about 10 minutes.
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15
Transfer to a cutting board and let rest for 5 minutes.
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16
In a large bowl, toss the watercress with the peas, asparagus, hazelnuts, rhubarb, ginger, lemon zest, lemon juice and the remaining 3 tablespoons of olive oil.
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17
Season with salt and pepper.
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18
Slice the steaks across the grain and serve with the salad.
