Ingredients: - 
570 g Beef Roast
4 twigs dried thyme, leaves only
4 twigs rosemary, leaves only
1 clove garlic, squeezed
½ red chili pepper deseeded and finely chopped
2 tsp sea salt
½ tsp ground black pepper
2 Tbsp olive oil 
METHOD: - 
Put the thyme, rosemary, garlic, red pepper, sea salt, black pepper, and olive oil in a mortar and use a pestle to mash the herbs finely.
Brush the cut of beef roast with the marinade. Wrap the beef in foil and let it come to flavour for at least 2 hours in the fridge (but you could let it marinate for up to a night).
Take it out of the refrigerator for one to two hours before grilling.
Rub the herbs of the meat with kitchen towels. Pat the meat dry.
Preheat the BBQ, grill 180 °C, medium-high heat and bake/grill the beef indirect* until its core reaches a temperature of 50 °C. It will take 30 to 90 mins on a closed BBQ.
Turn on the BBQ until it’s hot. Grill the roast beef for 4 mins on all sides.
Wrap in aluminium foil and let it rest for 10 mins.