All-American Chipotle-Glazed Beef Rump
with Potato Wedges & Tartare Slaw
- Soy
- Mustard
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Give beef rump a dash of flair with a glaze of chipotle sauce and sweet honey for a melding of robust flavours. Then, don’t stop there. Ramp up your dish with a creamy tartare slaw tossed around with charred corn and peppery radish. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 tin
Sweetcorn
300 g
Beef Rump
1 packet
Tartare Sauce
(Contains: Soy, Mustard; )
1 packet
Slaw Mix
2 packet
Potato
1 sachet
All-American Spice Blend
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1
Radish
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, drain sweetcorn. Thinly slice radish. Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef, All-American spice blend and a drizzle of olive oil.
• When the wedges have 10 minutes left, add corn to one side of the oven tray and continue roasting until lightly golden. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes, or until cooked to your liking. • Remove pan from heat, then add the honey and mild chipotle sauce and turn beef to coat. • Transfer to a plate to rest.
• While beef is resting, combine slaw mix, radish, corn, tartare sauce and a drizzle of olive oil in a large bowl. Season to taste. • Slice beef steak. • Divide All-American chipotle-glazed beef, potato wedges and tartare slaw between plates. Enjoy!
