Roasted Beef Rump Cap and Onions with Basil Chimichurri
Serves 4-6
Ingredients
- 1.6kg Our Farm Grass Fed beef Rump Cap
- 4 red onions, peeled cut into 2cm slices
Basil chimichurri
- 1 bunch basil, leaves picked, finely chopped
- Zest and juice of 1 lemon
- 1 garlic clove, crushed
- 1 tablespoon red wine vinegar
- 1/4 cup (60ml) extra virgin olive oil
- 1 long red chili, finely chopped
- 1 tsp smoked paprika
Method
Step 1
Preheat the oven to 180*C ( fan forced). Season beef rump cap all over with salt flakes.
Step 2
Place beef, fat-side down, in a large flameproof fry pan or roasting pan over high heat and cook, turning, for 15 minutes or until evenly browned. Set aside.
Step 3
Place beef into the oven and roast for 40-45 minutes. For medium rare your digital thermometer should read 45-48°C or continue to cook to your liking. Remove beef from the oven and cover with foil and rest for 20 minutes
Step 4
Meanwhile for the chimichurri, place all ingredients in a bowl and mix to combine. Season with salt flakes.
Slice beef and serve with onions and basil chimichurri. Enjoy.