Preheat oven to 200°C. Season the Nature’s Fresh loin steaks with celery salt and drizzle with 1 Tbsp extra virgin olive oil. Set aside. Toss the mushrooms with the garlic, thyme, lime juice and 1 Tbsp extra virgin olive oil, then season with salt. Arrange on a tray and bake for 25 minutes. Cut into pieces.
Toss the zucchini, onions and rosemary with the remaining extra virgin olive oil, then cook in a hot skillet for 5 minutes. Mix in the mushrooms, radicchio and sauces.
Cook the steaks over a hot barbecue grill for 8 minutes, turning often, until medium-rare. Allow to rest for 2 minutes. Serve with the skillet vegetables and fresh watercress leaves.