Skewered rump with chimichurri sauce
22 mins
Super Easy
4 people
Ingredients
- 2kg piece beef rump cap
- 2 tsp peri peri sauce
- 1 orange, juiced
- sour cream to serve
Chimichurri Sauce
- ½ cup olive oil
- 2 tbsp red wine vinegar
- ¾ cup finely chopped parsley
- 2 sprigs fresh oregano, chopped
- 2 cloves garlic, finely chopped
- 2 small red chilies, finely chopped
Procedure
- Heat the Beefeater BBQ to medium to high heat.
- Cut the rump into two to three slices before cutting them into 5cm pieces.
- In a large tray, combine the peri peri sauce with orange juice.
- Thread three pieces of rump onto metal skewers and place into the peri peri mixture till ready to cook.
- Cook skewers on the BBQ for 2 minutes each side until charred.
- Reduce heat to medium, close the lid and cook for 4-5 minutes depending on how you like it.
- Remove from the BBQ and place on a plate, cover with foil and allow to rest for 5 minutes.
- Combine the chimichurri ingredients and serve with the rump and sour cream.
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