Tex-Mex Beef Rump & Chipotle Slaw

Name: Tex-Mex Beef Rump & Chipotle Slaw with Roasted Tomato Salsa & Corn Chips
Total time: 15m
Yield: 2
Ingredients: olive oil; 1 packet Beef Rump; 1 sachet Tex-Mex Spice Blend; 1 tin Sweetcorn; 1 Cucumber; 1 Tomato; 2 Radish; 1 packet Baby Leaves; ½ Lemon; 1 packet Slaw Mix; 1 packet Mild Chipotle Sauce; 1 packet Garlic Aioli; 1 packet Corn Chips; 1 packet roasted tomato salsa; 1 packet coriander

with Roasted Tomato Salsa & Corn Chips

Recipe Development TeamUpdated on January 23, 2026

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Calories

702 kcal

Protein

38.8g protein

Difficulty

Easy

Allergens:

Eggs
Soy
Gluten
Fish
Cashew
Almond
Eggs
Sesame
Soy
Wheat
May contain traces of allergens
Milk

Let’s load up this slaw with as many tasty goodies as we can get our hands on. For crunch, toss in some corn chips topped with a tomato salsa and garlic aioli for dipping. Then get those tender beef rump slices in the mix because they add a special touch of flavour that pulls it all together.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Beef Rump

1 sachet

Tex-Mex Spice Blend

1 tin

Sweetcorn

Cucumber

Tomato

Radish

1 packet

Baby Leaves

Lemon

1 packet

Slaw Mix

1 packet

Mild Chipotle Sauce

(Contains: Gluten, Fish, Cashew, Almond, Eggs, Sesame, Soy, Wheat, May contain traces of allergens; )

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 packet

Corn Chips

(Contains: Milk, Sesame, Soy, May contain traces of allergens; )

1 packet

roasted tomato salsa

1 packet

coriander

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2936 kJ

Calories702 kcal

Fat39.5 g

of which saturates6.9 g

Carbohydrate51.2 g

of which sugars14.4 g

Dietary Fibre9.1 g

Protein38.8 g

Sodium1184 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

Cooking Steps

PDF

• 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 medium 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.

• 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 roasted tomato salsa. • Tear over coriander to serve. Enjoy!