Argentinian-Style Beef Rump Cap

Nutrition per serve

Ingredients

• 1clove garlic
• 5g South American seasoning
• 350g beef rump cap
• 1pcs tomato
• 40g radish
• 1bunch parsley
• 1pcs spring onion
• 50g mixed salad leaves
• 6pcs flour tortillas
• 10ml olive oil
• 23ml extra virgin olive oil
• 15ml red wine vinegar
• 1ml sugar

Method

1. Step 1 — Prep beef
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Crush or finely chop the garlic, then using the flat side of the knife, mash to a paste (see cooking tip). Combine the South American seasoning, half the garlic and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the beef and turn to coat.
2. Step 2 — Cook beef
   Heat a medium frypan over high heat until hot. Cook the beef, turning regularly, for 2 mins or until browned. Transfer to the lined tray. Roast the beef for 14-16 mins for medium-rare, or until cooked to your liking. Remove from the oven and rest for 10 mins.
3. Step 3 — Prep ingredients
   Meanwhile, cut the tomato into thin wedges. Thinly slice the radish. Finely chop the parsley, including the stems. Thinly slice the spring onion.
4. Step 4 — Make salad
   Put 1½ tbs extra virgin olive oil, 3 tsp red wine vinegar and ¼ tsp sugar in a bowl and stir until the sugar dissolves. Transfer 2 tsp of the dressing to a large bowl. Add the salad leaves, tomato and radish to the dressing in the large bowl and toss to coat.
5. Step 5 — Make chimichurri sauce
   Stir the parsley, spring onion and remaining garlic into the remaining dressing and season with salt and pepper.
6. Step 6 — Heat tortillas and serve
   Heat a large frypan over medium-high heat. Warm the tortillas, one at a time, for 30 secs each side or until warmed through and slightly charred. Cover with a clean tea towel to keep warm. Slice the beef. Divide the tortillas among plates, then fill with the beef and salad. Drizzle with the chimichurri sauce to serve.

Allergens

Sulphites, Gluten, Wheat