Beef Rump Cap with Chimichurri

Ingredients

• 1.2kg Cape Grim Beef Rump Cap
• Salt and freshly ground black pepper
• Drizzle of olive oil
• 3 cloves garlic, minced
• 1 tsp salt
• Freshly ground black pepper
• 1 cup fresh coriander leaves, chopped
• 5 spring onions, chopped
• ½ cup flat leaf parsley, chopped
• ½ cup red wine vinegar
• Juice of ½ a lemon
• 1 tsp coriander seeds, toasted
• 1 tsp cumin seeds, toasted