Ingredients
- 50g basil leaves, picked
- 50g flat parsley leaves, picked
- 10g tarragon leaves, picked
- 10g green chilli, seeds removed and roughly chopped
- 5g salt
- 2g fresh ground black pepper
- 10g white wine vinegar
Chimichurri
- 1.1kg beef rump cap
- 70g spice rub
- Soft shell tacos
Beef
- 3 avocados, seeded and roughly chopped
- 20g coriander leaves, roughly chopped
- 10g red chilli, seeds removed and roughly chopped
- 10g lime juice
- 5g salt
- 3g fresh pepper
Avocado mix
Cooking time: 40 minutes
Recipe serves: 6
Complexity level: Easy
Method
Chimichurri
Place all ingredients in a blender, blitz until smooth (about 30 secs).
Store the chimichurri in a container in the fridge until ready to use.
Beef
Preheat the Electrolux Steam oven to 250°C using the Electrolux Steam function.
Clean the sinew under the meat, but not the cap.
Rub the spice all over the beef then place the beef on a roasting rack or tray.
Insert the temperature probe into the centre or thickest part of the beef.
Place the tray of beef into the oven.
Connect the probe to the oven and set the probe temperature at 50°C.
Roast the beef for 10 mins at 250°C.
Turn the oven temperature down to 160°C, still using the Electrolux Steam function.
Remove the beef from the oven once the core temperature has been reached.
Allow it to rest on the kitchen bench for at least 20 mins while you make the avocado mix.
Cut and serve.
Avocado mix
Place all ingredients in a medium size bowl.
Mix well and check seasoning.
