ROAST BEEF & VEGETABLES (WITH CHIMICHURRI SAUCE)

INGREDIENTS

SERVES:       4

PREP TIME:    15 MINS (+ 3 HRS FOR THE MARINADE)

COOKING TIME: 30 MINS

-

500gr rump steak 

4 carrots, roughly cut

1/2 onion

300gr baby potatoes, sliced into halves

1 sweet potato, sliced

4 parsnips, sliced

1 1/2 bunch (or 300gr) broccolini, cut into 1/3 length-wise 

2 sprigs rosemary

4 cloves garlic

olive oil (to toss vegetables through)

sea salt to taste 

For the rub:

1/2 cup olive oil for base 

1/2 cup apple cider vinegar

2 tsp dried thyme leaves

1 1/2 tsp oregano leaves

1 1/2 tsp ground cumin seed

1 tsp chopped parsley 

2 tbsp chopped garlic

salt & pepper to taste

optional: 2 tsp crushed dried chilli

METHOD

In a large mixing bowl, mix all the ingredients for the rub together and coat the beef thoroughly. Cover, and let the rump rest in the refrigerator for 2 - 3 hours. 

Preheat the oven to 200 degrees celsius (fan forced). Prepare the vegetables. Once cut, toss the potatoes, sweet potatoes, carrots and parsnips in olive oil and sea salt. Place these vegetables along with the garlic cloves and the 1/2 onion into roasting tray; break off rosemary leaves from the sprig and sprinkle this over the vegetable. 

Place this into the oven first (ensure that, at this point, the broccolini has stayed separated - this will be added towards the end).

Take the roast meat out of the refrigerator and heat roasting pan or skillet on high heat, brush the pan with oil (vegetable or canola oil as this will not burn in high heat). Sear the roast meat to seal  in the juice, 30 seconds on each side. 

Turn the oven (with the vegetable tray) down to 165 degrees celsius and pop the pan or skillet with the roast meat into the oven (alternatively, you can move the roast meat onto the same roasting tray as the vegetable). 

Cook for 25 - 30 minutes (medium) or 15 - 20 mins (medium rare). Check on the oven at regular intervals. 

While the roast is in the oven, start preparing the chimichurri sauce > see the recipe in my separate post. X. 

With the last 10 minutes of roasting, add in the broccolini.

Take everything out of the oven and let the roast meat rest for 7 minutes before serving.

Serve with a nice full body red wine (my favourite new world wine with this roast is the 2018 Ulithorne Familia McLaren Vale Shiraz).

xOxo