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1
To make the vinaigrette: Combine all ingredients in a jar with a tight fitting lid. Shake until the sugar is dissolved. Add another tablespoon of water if it's too salty/strong. Adjust seasoning and acidity, to taste. Tip: keep the vinaigrette at room temperature so it doesn't cool down the steaks when used as a post-grill marinade.
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2
Pat the steak dry with paper towels, and season both sides evenly with kosher salt, freshly ground black pepper, and brown sugar. Refrigerate while getting the grill ready.
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3
Heat the grill to medium-high heat and brush your grates clean.
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4
In a bowl, toss the sugar snap peas with 1 tablespoon vegetable oil and season with salt and black pepper to taste. Place a grill tray or mat on the grill grate (to prevent peas from falling through); add peas and arrange in a single layer. Cook 2 to 3 minutes per side, or until tender and charred and still bright green. Transfer to a bowl; set aside.
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5
Lightly brush the steak on both sides with vegetable oil. Grill the steak to your desired doneness, 3 to 5 minutes per side (for medium-rare, the internal temperature should reach 130 degrees F). Transfer the steak to a pan or casserole, and pour one-half of the vinaigrette over the steak. Let marinate for about 10 minutes, turning the steak a few times. Transfer to a cutting board, and thinly slice across the grain. Don't discard the vinaigrette/marinade! Pour it into a small bowl or serving vessel for passing at the table.
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6
Meanwhile, toss the grilled sugar snap peas with the sliced radishes. Add vinaigrette to taste, tossing several times to coat. Taste; season with a pinch or two of kosher salt, if needed.
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7
On a large serving platter, combine the sugar snap peas, radishes, chopped herbs, watercress, and steak. Sprinkle sesame seeds and drizzle a little more of the vinaigrette over the salad. Serve warm or at room temperature, passing more vinaigrette at the table.
