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Beef Roasting Joint in Chimichurri

Beef Roasting Joint in Chimichurri

with grapefruit & sweetcorn salsa

The quantities provided above are averages only.

Total45 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

500 grams

Beef Roasting Joint

2 sachet(s)

BBQ Rub

600 grams

Potatoes

1 unit(s)

Grapefruit

1 pack(s)

Sweetcorn

1 unit(s)

Shallot

1 unit(s)

Chilli

50 grams

Ranch Sauce

(May be present: Egg, Milk, Mustard)

2 sachet(s)

BBQ Sauce

10 grams

Parsley

1 sachet(s)

Dried Oregano

2 unit(s)

Garlic

Not included in your delivery

2 tbsp

Oil

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)3918 kJ
Energy (kcal)936 kcal
Fat42 g
of which saturates10.4 g
Carbohydrate77.7 g
of which sugars19.3 g
Dietary Fiber2.2 g
Protein64.8 g
Salt2.7 g
Potassium158.1 mg
Calcium23 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve
•Baking Sheet with Baking Paper

Cooking Steps

1

Preheat the oven to 220°C/200°C fan/gas mark 7. Remove the beef from the fridge to allow it come to room temp. 
Transfer the beef to a lined baking tray. Drizzle with oil, BBQ rub and season generously with salt and pepper. Roast on the middle shelf of your oven for 35-40 mins for medium. Add an extra 5 mins if you like your beef more well done. Rest, wrapped loosely in foil, for at least 5 mins before slicing. IMPORTANT: Wash hands and equipment after handling raw meat. Beef is safe to eat when browned on the outside.

2

Chop the potatoes into 2cm chunks (peeling optional).

Pop the chunks onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through. TIP: Use two baking trays if necessary.

3

Meanwhile, trim and peel the grapefruit. Carefully separate each segment from the white membrane with the help of a knife and chop.
Set the segments aside and juice the remaining grapefruit.

Drain the sweetcorn in a sieve.

Halve, peel and chop the shallot into small pieces.

Halve the chilli and discard the core and seeds. Finely chop.

Peel and grate the garlic (or use a garlic press).

Finely chop the parsley (stalks and all).

4

In a bowl toss the chopped grapefruit, half the chilli (use less if you don't like the heat), sweetcorn and shallots. Season to taste with salt and pepper. 

5

Mix 2 tbsp oil (per 2P) with the juice of grapefruit in a large bowl.
Add the remaining chilli(use less if you don't like spice), chopped parsley and oregano. Add as much garlic as you'd like, tasting as you go to avoid overpowering the drizzle.
Stir to combine and season to taste with salt and pepper.

TIP: Use a blender if you'd like a smoother consistency.

6

Divide the roast potatoes and beef roasting joint slices between plates. Serve the grapefruit and sweetcorn salsa alongside. Spoon the chimichurri over the beef slices. Drizzle the BBQ sauce and ranch sauce over the potato chunks.