Sometimes it's nice to break free from the sausages and burgers. This BBQ beef rump roasting joint is a bit of a crowd pleaser, and the homemade chimichurri sauce is soooo delicious!
Ingredients (serves 4-5):
For the beef:
- 1kg Beef Rump Joint
- Sea salt & black pepper
- Drizzle of olive oil
For the chimichurri:
- 2 Handfuls fresh parsley
- 100ml Olive oil (approx)
- Juice of quarter a lemon
- 2 tsp white wine vinegar/apple cider vinegar
- 1 or 2 garlic cloves, crushed
- Pinch chilli flakes (optional)
- Sea salt & black pepper
Method
Make the chimichurri sauce in advance so that the flavours come out nicely.
1. Put all the ingredients into a blender and mix until the parsley is finely chopped. (With the olive oil, add about 60ml to start with, and then top up until the sauce reaches a nice drizzly consistency that you are happy with). Pour into a jar and set to the side (it doesn't need to go in the fridge - but keep it out of the sun)
2. Take the beef out of the fridge and let it come up to room temperature. Get the BBQ on the go, and wait until it is nice and hot.
3. Once the BBQ is ready, rub the beef with olive oil and season generously with sea salt and black pepper.
4. Cook for 15-20 minutes on each side, depending on how well cooked you like it, then wrap it in foil and set aside for 10 minutes to let it rest.
5. Carve the beef, pour the chimmichurri over it and serve with salad (and maybe some chips!)
