Ingredients

For the chimichurri relish

* 1 bunch flat leaf parsley, leaves only
* 3 garlic clove, peeled
* 3 tablespoons red wine vinegar
* 1/2 lime, juice of, only
* 3 tablespoons chopped oregano leaves
* 1 teaspoon ground cumin
* 1 teaspoon smoked paprika
* 120 ml extra virgin olive oil
* 1 red chili, halved and seeded

For the steak

* 1 (200 g) rib eye steak
* 1 tablespoon oil

To serve

* 1 bunch watercress
* cooked potato, sauted with
* ground cumin

Directions

For the chimichurri relish: in a food processor, blend together all of the ingredients for the chimichurri relish to a coarse paste. Season with salt and pepper to taste.

For the steak: brush the steak with oil, and season well with salt and pepper. Heat a griddle pan until smoking and cook the steak for 2-3 minutes on each side (for medium rare), or until cooked to your liking. Set aside the steak to rest for at least 5 minutes before serving.

Serve with the chimichurri relish, watercress and cumin spiced sautéed potatoes.