Method

1. To pickle the red onions, add water, white wine vinegar, sugar, salt flakes, anise, fennel seeds and cinnamon stick into a saucepan except the onions and bring to boil. Remove from the heat, add the onions and allow to pickle.
2. Toast the pistachios in a hot dry pan until they begin to colour. Remove from the heat transfer to a chopping board and roughly chop.
3. Remove the skin from the watermelon and chop into 3cm cubes or other shapes of a similar size.
4. Remove the steaks from the fridge and bring them up to room temperature. Rub over some olive oil and season with salt and pepper on both sides.
5. In a hot pan or on the BBQ, cook the steaks for 2 -3 minutes on each side depending on thickness remove from the heat and allow to rest for 5 minutes.
6. Strain the pickled onions, reserving the pickling liquid, and toss through with the watermelon in a large bowl with the pistachios. Crumble over some of the Feta cheese, spoon over a couple of teaspoons of the cooled pickling liquid a drizzle of olive oil and garnish with some freshly chopped parsley.
7. To serve, slice the steak widthways and plate with the Watermelon Salad on large platter and a slightly chilled glass of Shiraz.