Sazon Rub Beef Roast with Chimichurri Argentina
Photography Manja Wachsmuth.
A popular cut of beef known in South America as "cuadril" and elsewhere as rump roast or tri-tip, this is a shoulder of beef with the fat cap intact. This spice crust is inspired by the hugely popular South American dry spice blend sazon. This blend is packed full of fresh oregano, garlic and spices. Chimichurri Argentina is a parsley- and oregano-packed, pesto-type sauce, bright with vinegar and hot with chillies.
Serves: 4–6
INGREDIENTS
1-kilogram piece of beef rump cap (aged 3 months is ideal)
Sazon rub
1 tablespoon grapeseed oil, plus extra for brushing
1 tablespoon lime juice
1 tablespoon coriander seeds, crushed
1 tablespoon cumin seeds
1 tablespoon salt
2 teaspoon fresh oregano
2 teaspoon chipotle powder
1 teaspoon freshly grated ginger
1 teaspoon black peppercorns
1 teaspoon chilli flake
1 teaspoon dried mint
½ teaspoon ground turmeric
Chimichurri Argentina
2 bunches (60 grams) fresh parsley
1 bunch (25 grams) fresh oregano
4 garlic cloves, peeled
120ml (½ cup) apple cider (or juice)
½ apple, peeled, cored and chopped
1 tablespoon apple cider vinegar
1 whole fresh red jalapeño or other chili pepper, seeded and chopped
120ml (½ cup) extra virgin olive oil
METHOD
Combine the rub ingredients together in a small bowl.
Pat the beef dry using kitchen paper. Score the fat, making incisions about 1cm deep, 5mm apart. Brush with oil to coat. Pack the rub into the fat on top of the beef, then cover and chill for 2 hours. Remove the beef from the fridge at least an hour before cooking to let it come to room temperature.
Make the chimichurri Argentina. Put all the ingredients except the oil in a food processor, or small blender, and pulse until coarsely chopped. Slowly drizzle in the oil until combined, adding more if you wish. Spoon into a serving bowl, cover and chill until needed.
Turn on the extractor fan, then heat a stovetop grill pan/plate or barbecue to medium–high, place the beef on it, fat-side up, and cook for about 6 minutes, then carefully turn it over and cook fat-side down for an additional 6–8 minutes. Test for doneness with a thermometer if you like (it should have reached 55°C for rare/medium–rare).
Remove from heat and transfer to a carving board. Loosely cover with foil and let rest for 15–20 minutes. Thinly slice the beef across the grain and serve with the chimichurri Argentina.
Cook's note: You can apply the rub to the beef up to two days ahead and the sauce, too, can be made a day in advance.
Spice Health Heroes
Recipe from Spice Health Heroes by Natasha MacAller. Published by Jacqui Small. RRP $55.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.