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Bavette steak with rosemary chimichurri
Mix together the parsley, oregano, garlic, rosemary, chilli, red wine vinegar and a third of the oil. Season with a little salt and pepper then leave to infuse for approximately 2 hours.
When ready to cook, heat a large griddle pan over a high heat.
Brush the steak on both sides with the remaining oil, then, when the griddle is smoking hot, carefully put it on to the pan and fry for 4 minutes on each side. Remove the steak, wrap in tin foil and leave to rest.
Put the sliced mushrooms on to the griddle in a single layer and cook for 2 minutes on each side. Take the mushrooms off the griddle, then add the tomatoes and cook for approximately 2 minutes as well.
Carve the steak against the grain into long, thin slices and arrange the slices on a serving platter. Drizzle with a generous amount of chimichurri sauce and serve with the mushrooms, tomatoes and watercress.
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Recipes extracted from Gordon Ramsay’s Ultimate Fit Food by Gordon Ramsay, published by Hodder & Stoughton, £25