Roast Beef with Chimichurri Salsa

500g Joint of beef (Sirloin, Topside, etc.)

2 tbsp Chimichurri Herbs (dried)

2 tbsp Lime Juice

4 tbsp Rapeseed oil

Herb salt

FOR THE CHIMICHURRI SAUCE

1 Onion

1 Clove of garlic

3 cm Stem ginger

2 Red chillies

5 tbsp Flar-leaf parsley

3 tbsp Fresh mint

1 tbsp Fresh oregano

1 tbsp Mild paprika powder´

1 tbsp Cane sugar

1 Oorganic lime (juice and zest)

200 ml Olive oil

75 ml red wine venegar

Herb salt

Freshly ground black pepper

FOR THE PARSLEY ROOT MASH

80 g Root parsley

50 ml Milk

50 ml Cream

½ Bunch fresh coriander

Nutmeg

Coriander

Lime Zest

Allergens are marked in bold

Pat the meat dry, mix the dried chimichurri herbs with the lime juice and oil and rub the mixture over the joint; leave it to marinate in the fridge for a few hours.

To make the salsa, peel the onion, garlic and ginger; halve the chilies lengthways and scrape out the seeds and pith; wash the herbs and shake dry. Dice everything finely, mix the oil and the vinegar before adding the remaining salsa ingredients. Stir, season to taste, and cool for 2-3 hours.

Using the CircoTherm® hot air function at 100 °C and high steam intensity, cook the beef for 10 minutes; then brown off on a high heat on all sides using the NEFF Teppanyaki or frying pan, turning the heat down and frying for a further five minutes. Season with herb salt and leave to rest in a roasting pan with a lid. Slice finely to serve.

Season with herb salt and leave to rest in a roasting pan with a lid. Slice finely to serve.

For the mash, peel and dice the root parsley before cooking it in boiling salted water for 15 minutes (keep the lid on the saucepan). Heat the milk and cream, then pour over the drained, cooked parsley root.

Wash the coriander and shake it dry; chop and add to the mixture; blend to a purée. Season with salt, pepper, nutmeg, coriander, lime zest and a pinch of cane sugar. Serve the roast beef with the salsa and the mash.