Drizzle the rib eye with olive oil, and season generously with sea salt and black pepper. Pre-heat a griddle pan and place the steaks on. Cook over a high heat for 3-4 minutes on each side. Just before removing the steak, drizzle with a dash of balsamic, remove from heat and rest.
Dice two thirds of the cooked beetroot and cut a third into wedges. Place the diced beetroot with the garlic, chickpeas, sea salt, horseradish, lemon juice and half the olive oil in a food processor and blitz till smooth, slowly add in enough remaining olive oil to make a smooth paste; adjust the salt as necessary. Refrigerate until required.
Chop the garlic, season and toss the remaining beetroot with the cabernet sauvignon vinegar and olive oil. Slice the steak thinly. Arrange sliced Jersey potatoes on the base of a large plate; place a spoonful of houmous on top. Scatter with rocket leaves and the remaining beetroot, arrange the sliced rib eye on top, sprinkle with capers, olive oil and a little sea salt.