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BEEF RUMP ROAST WITH CHIMICHURRI

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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1.2 kg beef rump roast
  • 1/4 cup 60ml olive oil
  • 3 garlic cloves crushed
  • 1 cup parsley leaves roughly chopped
  • 1 cup coriander leaves roughly chopped
  • 2 tbsp red wine vinegar
  • 1/2 tsp dried chilli flakes
  • 2 x 300g microwave broccoli and cauliflower rice
  • 2 green onions thinly sliced
  • 1/4 cup 20g shaved parmesan
  • Green salad to serve

Method
 

  1. Preheat oven to 200ºC (180º fan-forced). Brush beef with 1 tablespoon oil and season. Place a rack in base of a roasting dish and place beef on rack. Add ½ a cup water to the base of dish. Cook for approximately 40 minutes for rare, 50 minutes for medium and 60 minutes for well done, covering with foil if overbrowning. Place beef on a plate, cover loosely with foil and rest for 20 minutes.
  2. Meanwhile, place remaining oil, garlic, parsley, coriander, vinegar and chilli into a small food processor. Season and process until combined, adding a little extra oil if needed.
  3. Heat microwave cauliflower and broccoli rice according to packet instructions. Place in a bowl with onions, season and top with parmesan.
  4. Slice beef and serve with chimichurri, broccoli cauliflower rice and salad.