To make the chimichurri sauce, trim the long stalks from the parsley and place the leaves in a food processor. Add the oregano, chilli, red wine vinegar, extra virgin olive oil and garlic. Blitz until as finely blended as possible. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula until the right consistency is reached. Spoon the sauce into a bowl and stir in the water until thoroughly mixed. Cover and leave for at least 30 minutes to allow the flavours to infuse.
To prepare the potatoes, preheat the oven to 220°C/fan 200°C/Gas 7. Half fill a large saucepan with water and bring to the boil. Peel the potatoes and cut each of them lengthways into 4 wedges. Gently add to the boiling water, return to the boil and cook for 5 minutes or until just tender. Drain the potatoes in a colander and lightly toss to soften the edges. Mix the sunflower oil with the smoked paprika, salt and lots of freshly ground black pepper in a large bowl. Add the potatoes to the seasoned oil and mix well. Tip the coated potatoes onto a baking tray. Bake for 25 minutes until golden, turning halfway through the cooking time.
Ten minutes before the potatoes are ready, rub the steaks with the sunflower oil and season with a pinch of sea salt and plenty of freshly ground black pepper. Heat a large frying pan or a griddle over a high heat. Add the steaks and fry for 2 minutes on each side or until well browned on the outside but pink and juicy in the middle. Increase the cooking time according to your taste. Transfer the steaks to four plates, spoon over the chimichurri sauce and serve with hot paprika wedges and a large mixed salad.
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