Neven Maguire's Red Chimichurri Picanha with Peach & Cais Oir Salad

INGREDIENTS

• 1 Simply Better Irish Angus Picanha Roast
• 1 Carton Handmade Red Chilli Chimichurri
• 2 Simply Better Peaches
• 3 Tbsp. Simply Better Italian Extra Virgin Olive Oil
• 1 Tbsp. Simply Better Raw Irish Honey
• 2 Tsp. Simply Better Organic Irish Apple Cider Vinegar
• 1 Packet Organic Rocket
• Simply Better Oriel Sea Salt & Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Using a sharp knife score the fat cap of the picanha in a cross-cross pattern, then put in a shallow dish fat side down. Smear 4 Tbsp. red chilli chimichurri over the meat and leave for an hour to come back up to room temperature. Heat a large frying pan over a medium-high heat. Season the beef, then add to the pan, fat side down and sear for 2-3 minutes on each side.
2. Put the seared pichanha on a wire rack in a roasting tin and roast for 35 minutes for medium-rare. Remove from the oven and transfer to a platter, then brush with some more chimichurri and cover loosely with foil. Leave to rest for 20 minutes.
3. Meanwhile, heat a griddle pan until smoking hot. Cut the peaches into wedges, removing the stones and put in a bowl with 1 Tbsp. of the olive oil. Cut the cais oir into 8 slices and add to the bowl, tossing to coat. Cook the peaches on the griddle until nicely charred. Add the slices of cais oir and cook for 1-2 minutes on each side.
4. Put the rest of the olive oil in a small bowl with the honey, vinegar and 2 Tsp. of the red chilli chimichurri. Season and stir to combine. Put the rocket on to a platter and top with the griddled cais oir and peaches, then drizzle over the honey dressing.
5. Carve the picanha into thin slices and arrange on a platter with a separate bowl of the red chilli chimichurri. Serve to the table with the salad.

Neven's Top Tip: Nectarines would work just as well in the salad instead of the peaches.