Double Tex-Mex Beef Rump & Chipotle Slaw
with Chargrilled Capsicum Relish & Corn Chips- Sulphites
- Eggs
- Soy
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Fish
- Eggs
Ingredients
1
Tomato
1 tin
Sweetcorn
1 sachet
Coriander
600 g
Beef Rump
1 sachet
Tex-Mex Spice Blend
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy)
1
Cucumber
1 packet
Baby Spinach Leaves
1 packet
Slaw Mix
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Lemon
1 packet
Mild Chipotle Sauce
(May be present: Milk, Sesame, Soy, Fish, Eggs)
2
Radish
Nutrition Values
Cooking Steps
• See Top Steak Tips (below)! Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • In a large bowl, combine beef rump, Tex-Mex spice blend and a drizzle of olive oil. • 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 (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked. TIP: Cook in batches if your pan is getting crowded.
• Meanwhile, drain sweetcorn. • Roughly chop cucumber, tomato and baby leaves. • Slice lemon into wedges. Thinly slice radish.
• In a second medium bowl, combine corn, cucumber, tomato, radish, baby leaves, slaw mix, garlic aioli, half the mild chipotle sauce and a drizzle of olive oil. Season to taste.
• Slice the steak. • Divide chipotle slaw between plates. Top with steak, remaining mild chipotle sauce, corn chips and chargrilled capsicum relish. • Tear over coriander to serve. Enjoy!
