Tex-Mex Beef Rump & Chipotle Slaw
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Tex-Mex Beef Rump & Chipotle Slaw

Tex-Mex Beef Rump & Chipotle Slaw

with Roasted Tomato Salsa & Corn Chips

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.

Tags:
Over 30g protein

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 Time15 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

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

(May be present Milk, Sesame, Soy. )

1 packet

roasted tomato salsa

1 packet

coriander

Not included in your delivery

olive oil

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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

Instructions

1
1

• 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.

2
2

• Meanwhile, drain sweetcorn. • Roughly chop cucumber, tomato and baby leaves. • Slice lemon into wedges. Thinly slice radish.

3
3

• 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.

4
4

• 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!