Roast Beef with Chimichurri

Name: Roast Beef with Chimichurri
Prep time: 4 h
Cook time: 2 h
Total time: 6 h
Yield: 6 serves
Ingredients: 1 kilogram rump roast; ½ cup flat leaf parsley; ¼ cup cilantro; 3 cloves garlic; 1 tablespoon chili flakes; 1 teaspoon smoked paprika; 1 lime; 1 teaspoon salt; 1 teaspoon black pepper; 4 tablespoons red wine vinegar; ¼ cup olive oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
4 hrs
Cook Time
2 hrs
Total Time
6 hrs
Servings
6 serves
Calories
328 kcal
Course
Main Course
Cuisine
Australian

Roast Beef with Chimichurri

Elizabeth Reed

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Roast beef served with a chimichurri sauce

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Ingredients

Servings

1 kilogram rump roast rump roast
½ cup flat leaf parsley
¼ cup cilantro
3 cloves garlic
1 tablespoon chili flakes
1 teaspoon smoked paprika
1 lime juiced
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons red wine vinegar
¼ cup olive oil to bring it all together to make a paste/sauce (may need more - adjust accordingly)

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Instructions

Prepare your beef by cleaning it under some cool running water. Pat dry with some paper towels.
Prepare the chimichurri salsa by combining all the ingredients (except the olive oil) in a food processor. Whizz everything together and begin pouring the olive oil through the spout in a steady stream until everything comes together and you have some kind of paste/sauce. I like to add a little extra olive oil and keep the sauce slightly runny.
Place the beef in a non reactive bowl and pour half the chimichurri over it. Massage the marinade into the meat. Cover and refrigerate for at least four hours or overnight.
Allow the beef to come to room temperature (approx one hour before roasting) and place in a hot 180 deg C oven for half an hour. (I like to drizzle a little more oil over the beef before I roast it)
Turn the temperature down to 160 deg C and turn the beef over and baste it with combination of juices and marinade-do this every half hour (if you find it’s a little dry add a little water)
After approx 2 hours take your beef out and allow it to rest, covered with aluminium foil.
Slice and serve with chimichurri sauce