Barbecued Rump with Chimichurri, Roasted Peppers | Australian Beef - Recipes, Cooking Tips and More

Ingredients

• 1.3 - 1.5kg rump cap
• 2 tbsp rock salt
• 1 eschallot, finely chopped
• 1 small red chili, deseeded, finely chopped
• 3 garlic cloves, crushed
• ¼ cup red wine vinegar
• ½ tsp salt
• ½ cup finely chopped coriander
• ¼ cup finely chopped flat-leaf parsley
• ¼ cup finely chopped oregano
• ¾ cup olive oil
• 600g baby mixed bell peppers
• ¼ cup olive oil
• 2tbsp balsamic vinegar