Chimichurri is an awesome accompaniment for beef steaks and roasts. More refreshing than a rich jus, it is also a good way to use up leftover herbs.
Roast rib of 60 day dry aged beef is served with my chimichurri – packed full of fresh herbs with a hint of heat and a good kick of red wine vinegar and garlic.
Rib of Beef, Chimichurri
For the Beef: 2-3kg Extra-Mature Rolled Rib Roast (Or Rolled Sirloin), 1 Head of Garlic, 4 Thyme Sprigs, Sea Salt, Cracked Black Pepper
For the Chimichurri: Very Large Handful of Fresh Coriander, Parsley, Basil and Tarragon (Finely Chopped), 1tsp Dried Oregano, 1 1/2 Garlic Cloves (Finely Chopped), 1 Green Chilli (Deseeded and Finely Chopped), 50-75ml Extra Virgin Olive Oil, 2tbsp Red Wine Vinegar, Sea Salt, Cracked Black Pepper
1) To roast the beef, pre heat the oven to 220c. Season the roast liberally with sea salt and cracked black pepper all over. Place on a roasting tray and scatter the garlic cloves and thyme over the roast. Roast at 220c for the first 20 minutes. Cook at 185c for 15 minutes per lb for medium or until cooked to your liking. Cooking to an internal temperature of 50-54c will give you medium beef. When cooked, remove the roast from the oven, wrap well in tin foil and wrap in a towel. Leave the roast to rest for at least 30 minutes.
2) Meanwhile make the chimichurri. Combine the chopped herbs and oregano with the garlic and chilli in a bowl. Slowly add the olive oil whilst whisking until a slightly runny consistency is achieved. Add the red wine vinegar to taste and season well with sea salt and cracked black pepper. Set aside.
3) Serve the roast beef with a good amount of chimichurri. Great served with roasted vegetables.