• 1.2kg beef rump roast
  • cup ¼ olive oil60ml
  • 3 garlic clovescrushed
  • 1cup parsley leavesroughly chopped
  • 1cup coriander leavesroughly chopped
  • 2tbsp red wine vinegar
  • tsp ½dried chilli flakes
  • 2 x 300g microwave broccoli and cauliflower rice
  • 2 green onionsthinly sliced
  • cup ¼ shaved parmesan20g
  • Green saladto serve
  1. 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.
  2. 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.
  3. Heat microwave cauliflower and broccoli rice according to packet instructions. Place in a bowl with onions, season and top with parmesan.
  4. Slice beef and serve with chimichurri, broccoli cauliflower rice and salad.
Recipe Notes

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