- 1 small shallot (very finely chopped)
- ½ teaspoon ancho chilli powder
- Juice of 1 small lime
- Small bunch flat leaf parsley (finely chopped)
- 3 tablespoons red wine vinegar
- 4 large cloves of garlic (finely chopped)
- 2 teaspoons dried oregano
- 2 teaspoons mixed peppercorns ground
- 100ml olive oil
- 1 teaspoon smoked salt
- 1kg beef sirloin joint (use a roasting joint if you want to keep the cost down)
How to make
Place the shallot, ancho chilli powder, juice of 1 lime, parsley, red wine vinegar, garlic, oregano, mixed peppercorns, olive oil and smoked salt in a large jug and using a stick blender blitz into a coarse paste.
Place ½ the chimichurri in a separate small bowl and use this to paint the beef (in a roasting tin) liberally with the sauce. Cover and place in the fridge until ready to cook.
Remove the beef from the fridge and uncover. Put the beef (in the roasting tin) and place in the oven for 15 mins. After 15 minutes reduce the temperature to 190c. Continue to cook for a further 35 mins. Baste the meat several times during the cooking process. This will give you a medium rare joint.
After 35 minutes at 190c remove the beef from the oven and wrap in tin foil. Give the joint 10-15 minutes longer in the oven if you prefer beef more well-done. Allow to rest for at least 30 minutes (while you enjoy the empanadas) before serving. Cut the beef into thick slices and spoon the remaining chimichurri over the slices. Serve with a mixed salad, fresh baguette and some grilled asparagus.