Try this easy and delicious meal this weekend.<\/p>\n
You will need:<\/b> What to do:<\/b>
\n* 12 slices smoky bacon.
\n* 600 grams steak, at room temperature.
\n* Steak seasoning (optional).
\n* Coarse salt and pepper.
\n* A third of a cup extra virgin olive oil, plus more for drizzling.
\n* Four jalapeno chillies, seeded.
\n* A quarter red onion, coarsely chopped.
\n* Two large garlic cloves.
\n* One cup loosely packed cilantro.
\n* One cup loosely packed flat-leaf parsley.
\n* Two to three sprigs oregano, or one teaspoon dried.
\n* One lime, juiced.
\n* Two tablespoons vinegar.
\n* Eight slices whole wheat or white bread, toasted.
\n* One bunch watercress, stemmed.
\n* One large tomato, thickly sliced.<\/p>
\nPreheat the oven to 190 degrees Celsius. Arrange the bacon on a baking pan and bake until crisp, 15 to 18 minutes.
\nMeanwhile, preheat a cast-iron pan over medium-high heat. Season the steak with the steak seasoning, if using, otherwise, use coarse salt and pepper, and drizzle with a little oil. Grill the meat, turning once, for eight minutes for medium-rare. Remove from the heat and let rest, then thinly slice at an angle against the grain.
\nUsing a food processor, pulse the third of a cup oil, the chillies, onion, garlic, cilantro, parsley, oregano, lime juice and vinegar into a chimichurri sauce. Season with salt and pepper.
\nTo serve, arrange the sliced steak on the toast. Top with the watercress, bacon, tomato, lots of chimichurri and the remaining toast.<\/p>\n