Name: BEEF RUMP ROAST WITH CHIMICHURRI
Ingredients: 1.2 kg beef rump roast; cup ¼ olive oil (60ml); 3 garlic cloves (crushed); 1 cup parsley leaves (roughly chopped); 1 cup coriander leaves (roughly chopped); 2 tbsp red wine vinegar; tsp ½dried chilli flakes; 2 x 300g microwave broccoli and cauliflower rice; 2 green onions (thinly sliced); cup ¼ shaved parmesan (20g); Green salad (to serve)

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BEEF RUMP ROAST WITH CHIMICHURRI

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Course Lunch, Main Dish, Platter

Cuisine Modern Australian

Servings 6

Ingredients

1.2 kg beef rump roast
cup ¼ olive oil 60ml
3 garlic cloves crushed
1 cup parsley leaves roughly chopped
1 cup coriander leaves roughly chopped
2 tbsp red wine vinegar
tsp ½dried chilli flakes
2 x 300g microwave broccoli and cauliflower rice
2 green onions thinly sliced
cup ¼ shaved parmesan 20g
Green salad to serve

Instructions

Whole beef fillet, scotch fillet or blade roast would also work well in this recipe.
Use 1 fresh birds eye chilli, finely chopped instead of dried chilli flakes for a hotter chimichurri.
Chimichurri will last in a sealed plastic container in the fridge for 2 to 3 days.
Recipe & Photo Credit - Australian Beef

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BEEF RUMP ROAST WITH CHIMICHURRI

BEEF RUMP ROAST WITH CHIMICHURRI

Ingredients

Instructions

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