Chimichurri Beef Roasting Joint

• 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.

• 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).

• 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. 

• 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.