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Make the chimichurri: Mix the parsley, oregano, garlic, rosemary, chilli, red wine vinegar and a third of the oil. Season with salt and pepper, then leave to infuse for about 2 hours.
Heat the pan: When ready to cook, heat a large griddle pan over high heat until smoking.
Griddle the steak: Brush the steak both sides with the remaining oil. Lay it on the smoking pan and cook for 4 minutes each side for medium-rare. Remove, wrap in foil and rest.
Cook the veg: Put the mushrooms on the griddle in a single layer for 2 minutes each side. Lift them off, then add the tomatoes for about 2 minutes.
Carve and serve: Carve the steak against the grain into long, thin slices. Drizzle generously with the chimichurri and serve with the mushrooms, tomatoes and watercress.