HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCarne Asada Style Steak
Carne Asada-Style Steak

Carne Asada-Style Steak

with Queso, Corn Chips & Salsa Verde

Taste Tours
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Some say that carne asada (literally translates to "grilled meat") is the best way to enjoy a steak and we'll be inclined to agree after tasting this fancy Mexican-style feast. Tender, juicy steak is topped by a herby salsa verde, best enjoyed with a side of pickled jalapeño queso and crunchy corn chips for dipping. The hardest part about this tasty collection of dishes is what to dig into first!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 punnet

cherry tomatoes



1 bunch

spring onion



3 clove


1 bag


1 packet

beef rump

½ bottle



1 packet

corn chips

(May be presentMilk, Sesame, Soy)

1 packet

grated Parmesan cheese


1 packet

pickled jalapeños

(May be presentMilk, Sesame, Soy, Gluten, Peanuts, Tree Nuts, Sulphites)

Not included in your delivery

olive oil

15 g



1 tbs

plain flour


2 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2942 kJ
Fat48.4 g
of which saturates27.4 g
Carbohydrate25.3 g
of which sugars6.9 g
Protein42.8 g
Sodium536 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Halve the cherry tomatoes. Thinly slice the radish and the spring onion. Zest the lime to get a pinch, then slice into wedges. Finely chop the pickled jalapeños. Finely chop the garlic.


In a medium bowl, combine the cherry tomatoes, radish, spring onion, a squeeze of lime juice and a drizzle of olive oil, then season with salt and pepper. Set aside.


Finely chop the coriander. In a small bowl, combine the coriander, olive oil (2 tbs 2 people / 1/4 cup 4 people), a pinch of chilli flakes (if using) and the lime zest. Season and set aside.


In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness) or until cooked to your liking. In the last minute of cook time, add 1/2 the garlic and cook until fragrant. Transfer the steak and garlic to a plate to rest.


SPICY! The jalapeños are hot, use less if you're sensitive to heat.

While the steak is resting, heat the butter in a medium saucepan over a medium heat. Cook the remaining garlic until fragrant, 1 minute. Add the plain flour and cook, stirring, until thickened, 30 seconds. Add the longlife cream (see ingredients) and the milk and cook until thickened, 1-2 minutes. Remove from the heat, then add the grated Parmesan cheese and jalapeños and stir to combine. Season to taste, then and set aside. Meanwhile, microwave the corn chips in a large bowl for 10 second bursts until warmed through.


Slice the steak and drizzle with the salsa verde. Bring everything to the table to serve. Help yourself to the steak, cherry tomato salsa, jalapeño queso and corn chips. Serve with any remaining lime wedges.