Beef Rump Roast with Chimichurri
Bring bold flavours to the table with this Beef Rump Roast with Chimichurri. Tender, oven-roasted rump is served with a fresh, zesty chimichurri made with parsley, coriander, garlic and a hint of chilli, creating the perfect balance of rich and vibrant flavours.
Served alongside broccoli and cauliflower rice with a crisp green salad, it’s an easy, wholesome roast that’s perfect for family dinners or entertaining.
Beef Rump Roast with Chimichurri
Australian Beef
6
20 minutes
50 minutes
Bring bold flavours to the table with this Beef Rump Roast with Chimichurri.
Ingredients
1.2 kg Beef Rump or Rump Cap Roast
¼ 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
½ tsp dried chilli flakes
2 x 300g microwave broccoli and cauliflower rice
2 green onions, thinly sliced
¼ cup (20g) shaved parmesan
Green salad, to serve
Directions
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.
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.
Heat microwave cauliflower and broccoli rice according to packet instructions. Place in a bowl with onions, season and top with parmesan.
Slice beef and serve with chimichurri, broccoli cauliflower rice and salad.