Dust of the BBQ and serve this spectacular dish with watercress and sweet potato.
Slice the sweet potato into wedges. Mix the olive oil, paprika and honey together and cover the sweet potato. Bake at 160C for 25 Minutes.
Make a 1/4 inch lengthwise cut in the top of the beef. Turning it and rolling it out as you go, spiral cut the beef until you have a long, rectangular piece about 1/4 inch thick.
For the chimichurri dressing add all the ingredients into a food processor and pulse. Drizzle a small amount onto the beef and marinade for 10 minutes. Place the beef into a hot griddle pan or BBQ and cook for 2-3 minutes on each side. The beef will cook very quickly depending on how thick it has been cut. Allow to rest for 3-4 minutes covered and then slice.
Garnish with watercress, chimichurri and a side of the baked sweet potato.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
BeefandLamb.com.au will show you how to add an extra punch to your favourite cuts by using marinades, spices and other bursts of flavour.
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