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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