Barbecued Bolar Blade Roast Beef With Chimichurri
Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 4 people
Estimated cost per serve is 8.34 dollar
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 1kilograms Bolar Blade Roast Beef
- 1 cup extra virgin olive oil
- 2tablespoons red wine vinegar
- 1 red onion, thinly sliced into rounds
- 320grams Solanato tomatoes, halved
- 1 bunch continental parsley, finely chopped
- 4 cloves garlic, crushed
- 120grams leady salad mix
Nutrition per serving
4720kJ / 1130Cal
4720 Kilojoules or 1130 Calories
54% of daily energy intake*
Protein
2.9grams
Fat
55.0grams
Carbs
6.9grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat a barbecue with a hood to 200°C on medium heat.
Step 2 of 4
Place beef in a roasting pan and drizzle over 1 tbs oil, then season. Place beef on barbecue and cook, hood down, for 50 minutes for medium or until cooked to your liking. Rest for 30 minutes before slicing.
Step 3 of 4
Combine 2 tsp vinegar and 2 tbs oil in a large bowl. Add onion and tomato, tossing to coat, then set aside. Combine parsley, garlic and remaining vinegar in small bowl. Gradually add remaining oil, stirring to combine, and season.
Step 4 of 4
Add salad leaves to tomato mixture, tossing to combine. Serve beef with salad and chimichurri spooned over the top.
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