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sliced roast beef served on a white board
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Roast Beef with Chimichurri

Roast beef served with a chimichurri sauce
Course Main Course
Cuisine Australian
Prep Time 4 hours
Cook Time 2 hours
Total Time 6 hours
Servings 6 serves
Calories 328kcal
Author Peter G

Ingredients

  • 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)

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

Nutrition

Serving: 1serve | Calories: 328kcal | Carbohydrates: 3g | Protein: 38g | Fat: 18g | Saturated Fat: 4g