Spiced beef with coriander chimichurri recipe

Method

1. Remove any ties from the beef, then rinse and pat dry. Cut into the thickest part of the beef, about ½ to ⅔ of the way through, and open out like a book.
2. Mix the seasoning ingredients together with ½ tsp ground black pepper and some salt. Rub all over the beef and marinate for at least 1 hr at room temperature or up to 24 hrs in the fridge.
3. Toss all but 2 spring onions with 1 tbsp olive oil in a bowl; set aside. Chop the reserved spring onions; add to a food processor with the herbs, garlic, chillies and extra-virgin oil. Blitz to a fnely chopped sauce. Transfer to a bowl and stir in the vinegar and oregano with 1 tbsp of water. Season with salt.
4. To barbecue, make sure the grill bars are really clean before heating it up to help prevent the beef sticking (if using coal, make sure the coals have turned ashen). Rub the remaining 1 tbsp olive oil all over the marinated beef, then cook on the hottest part of the barbecue for 9-10 mins each side for medium-rare. The centre of the beef should read at least 52°C on a meat thermometer (the temperature will increase as it rests), and the outside should be very charred. Set aside to rest for 5-10 mins while you barbecue the whole spring onions for 5 mins, turning until charred and soft.
5. Slice the beef thinly and serve with the spicy chimichurri, along with any resting juices and the charred spring onions.

• Tip: To cook in the oven, weigh the marinated joint and calculate the timings at 20 mins per 450g for medium-rare. Roast at gas 7, 220°C, fan 200°C for 20 mins; reduce the heat to gas 6, 200°C, fan 180°C and roast for the remaining calculated time.

• See more Barbecue beef recipes

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.