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Rump Beef Skewers with Chimichurri

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A super simple but flavourful marinade and a beautiful South American dressing make these an absolute winner! Feel free to use sirloin, fillet or ribeye if you prefer- but rump breaks down really well with the marinade…


Mix together the marinade ingredients, add the beef, and enough olive oil to coat. Leave the marinade for about 2-8 hours.


Mix together the Chimichurri ingredients and season to taste.


About 30 mins before you’re about to cook, skewer the beef, and leave at room temp.


Preheat a cast iron skillet pan until nice and hot, then add the beef skewers to the hot pan.


Cook in Roccbox for around 6-8 minutes, turning and rotating as required.

Oven Temp.
For the marinade
  • 1 Lime, zest and juice
  • 1 tbsp Soft brown sugar
  • 1 Star Anise
  • 1 Bay Leaf
  • 1 Sprig Rosemary
  • Olive oil
  • 500g Beef rump, cut into generous chunks
For the Chimichurri
  • 50-80g Flat leaf parsley, chopped
  • 2 tbsp Red wine vinegar
  • A pinch of Oregano
  • 1 Small red chilli, finely chopped
  • 2 Garlic cloves, finely chopped
  • 120g Olive oil
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