Step 1

Add parsley (20g), garlic (4), oregano (4-5 stalks) and chilli flakes (1/2 tsp) into bowl. Speed 7 / 3 seconds.

Step 2

Add red wine vinegar (40g), salt (1/2 tsp) and pepper (to taste) to the bowl. Speed 7 / 3 seconds. Scrape down the sides.

Step 3

Sit a small bowl on the lid and set the scales to zero. Weigh out the oil (120g).

Step 4

Program 1 minute / Speed 6 and slowly add oil through the lid. Transfer your prepared chimichurri sauce into a small bowl (can use the one the oil was in).

Step 5

Without cleaning the mixer bowl, add chimichurri sauce (100g only), olive oil (60g), garlic (4), rosemary leaves (1 Tbsp), lemon juice (1), salt flakes (1 tsp) and pepper (to taste).

Step 6

Blitz Speed 10 / 10 seconds.

Step 7

Place beef in ceramic dish and pour marinade over it. Refrigerate from 2 hours to overnight, as best suits your BBQ Fiesta timeline.

Step 8

Fire up the BBQ to a high heat.

Step 9

If you have a rotisserie, put the beef roast in place and cook for 45 minutes – 1 hour over a high heat.

Step 10

If you don’t have a rotisserie, sear the roast for 10 minutes each side then turn the heat down to low. Roast for a further hour turning every 15 minutes. Depending on your BBQ you may need to raise the roast off the plate or grill or move away from the element to prevent it from burning the exterior.

Step 11

Once finished, transfer to a roasting pan and allow to rest for 10 minutes.

Step 12

Carve into thin slices and serve topped with chimichurri sauce and a side dish of Cucumber Avocado Salad.