New York cut steak with watercress & fennel salad, roasted piri piri potatoes

This was our delicious dinner we had tonight. This is a New York cut steak which Mr Carrots barbequed to medium rare. That's all pretty easy so let me share with you the yummy sides I made...
I got some great kipfler potatoes on special so just had to make these amazing piri piri potatoes. I cut 6 small potatoes in half lengthways and placed them in a large sheet of foil (enough to wrap them up tightly), tossed a clove of garlic, sprinkled piri piri seasoning (get it from the herbs and spices section in the supermarket), dried parsley, salt, pepper and finished with some EVOO. Then I wrapped the parcel tightly in the foil and put in a roasting pan to cook in the barbeque (or in the oven) on about 180C for about an hour. Once cooked, these potatoes are just wonderful and fluffy and the spice from the piri piri just makes them a lot of fun to eat.
To cut through the meat and spiciness of the potatoes, a clean and refreshing salad is the perfect accompaniment. So I made this really simple watercress and fennel salad, I simply picked the youngest tendrils of the watercress (about a cup and a half) and combined with a half a bulb of fennel, thinly sliced. I squeezed the juice of a small lemon, added a couple of tspns of white wine vinegar and seasoned with salt and pepper and tossed well.