Richard Ousby's Roasted Beef Rump Cap

Place Fresh Basil Leaves (2 1/2 cups), Italian Flat-Leaf Parsley (1 cup), Tarragon (1 Tbsp), Green Chili Pepper (1 Tbsp), Salt (1 1/4 tsp), Freshly Ground Black Pepper (1/2 tsp), and White Wine Vinegar (1 Tbsp) in a blender, blitz until smooth (about 30 seconds).

Store the chimichurri in a container in the fridge until ready to use.

Preheat the Electrolux Steam oven to 250 degrees C (480 degrees F) using the Electrolux Steam function.

Clean the sinew under the Top Sirloin (2.4 lb), but not the cap.

Rub the All-Purpose Spice Rub (2/3 cup) all over the beef then place the beef on a roasting rack or tray.

Insert the temperature probe into the center or thickest part of the beef.

Place the tray of beef into the oven.

Connect the probe to the oven and set the probe temperature at 50 degrees C.

Roast the beef for 10 minutes at 250 degrees C (480 degrees F).

Turn the oven temperature down to 160 degrees C (320 degrees F), still using the Electrolux Steam function.

Remove the beef from the oven once the core temperature has been reached. Allow it to rest on the kitchen bench for at least 20 mins while you make the avocado mix.

Place Avocados (3), Fresh Cilantro (1 1/4 cups), Red Chili Pepper (1 Tbsp), Lime (1/2), Salt (1 1/4 tsp), and Freshly Ground Black Pepper (3/4 tsp) in a medium-size bowl.

Mix well and check seasoning.

Cut beef and serve with Small Flour Tortillas (to taste).