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Roasted Beef Rump Cap and Onions with Basil Chimichurri

Roasted Beef Rump Cap and Onions with Basil Chimichurri

Serves 4-6  


  • 1.6kg Our Farm Grass Fed beef Rump Cap 
  • 4 red onions, peeled cut into 2cm slices  

Basil chimichurri  

  • 1 bunch basil, leaves picked, finely chopped 
  • Zest and juice of 1 lemon 
  • 1 garlic clove, crushed 
  • 1 tablespoon red wine vinegar 
  • 1/4 cup (60ml) extra virgin olive oil 
  • 1 long red chili, finely chopped 
  • 1 tsp smoked paprika 


Step 1

Preheat the oven to 180*C ( fan forced). Season beef rump cap all over with salt flakes.  

Step 2

Place beef, fat-side down, in a large flameproof fry pan or roasting pan over high heat and cook, turning, for 15 minutes or until evenly browned. Set aside. 

Step 3

Place beef into the oven and roast for 40-45 minutes. For medium rare your digital thermometer should read 45-48°C or continue to cook to your liking. Remove beef from the oven and cover with foil and rest for 20 minutes 

Step 4

Meanwhile for the chimichurri, place all ingredients in a bowl and mix to combine. Season with salt flakes. 

Slice beef and serve with onions and basil chimichurri. Enjoy.