Chimichurri Beef Roasting Joint
with grapefruit and sweetcorn salsa
Experience a delicious citrus hit from the tangy sweetcorn and grapefruit salsa in this decadent roast beef recipe.
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
3 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)4330 kJ
Energy (kcal)1035 kcal
Fat48.3 g
of which saturates12.1 g
Carbohydrate85.2 g
of which sugars19.5 g
Dietary Fiber9.9 g
Protein65.5 g
Cholesterol0 mg
Salt2.37 g
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 and allow to come to room temp.
- Transfer the beef to a lined baking tray. Toss with BBQ rub, salt, pepper and a drizzle of oil.
- Roast on the middle shelf of the oven for 35-40 mins for medium. Add an extra 5 mins if you like it more well done.
- Rest, wrapped loosely in foil, for at least 5 mins before thinly 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. Separate the segments from the white membrane with the help of a knife and chop.
- 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 together the chopped grapefruit, half the chilli (use less if you don't like the heat), sweetcorn and shallot.
- Season to taste with salt and pepper.
5
- In a large bowl, mix 3 tbsp oil (per 2P), 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 sliced beef 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.
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