Tex-Mex Beef Rump & Chipotle Slaw

Name: Tex-Mex Beef Rump & Chipotle Slaw with Chargrilled Capsicum Relish & Corn Chips
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 drizzle olive oil; 1 packet Beef Rump; 1 sachet Tex-Mex Spice Blend; 1 tin Sweetcorn; 1 Cucumber; 1 Tomato; 1 packet Baby Leaves; 1 Lime; 2 Radish; 1 packet Slaw Mix; 1 packet Garlic Aioli; 1 packet Mild Chipotle Sauce; 1 packet Corn Chips; 1 packet Chargrilled Capsicum Relish; 1 packet Coriander

with Chargrilled Capsicum Relish & Corn Chips

Get up to $175 off

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 and add a smokey capsicum relish 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.

Allergens:

Eggs

•Soy

•Sulphites

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Beef Rump

1 sachet

Tex-Mex Spice Blend

1 tin

Sweetcorn

Cucumber

Tomato

1 packet

Baby Leaves

Lime

Radish

1 packet

Slaw Mix

1 packet

Garlic Aioli

1 packet

Mild Chipotle Sauce

1 packet

Corn Chips

1 packet

Chargrilled Capsicum Relish

1 packet

Coriander

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Energy (kJ)3135 kJ

Calories749 kcal

Fat43.2 g

of which saturates8.1 g

Carbohydrate55.9 g

of which sugars17.6 g

Dietary Fibre11.2 g

Protein40.2 g

Sodium1436 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.

Cooking Steps

• See ‘Top Steak Tips!’ (below). Season beef rump with salt and pepper. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! 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, for 2 minutes each side for medium-rare, or until cooked to your liking. • Transfer to a plate to rest.

• Meanwhile, drain sweetcorn. • Roughly chop cucumber, tomato and baby leaves. • 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 with salt and pepper.

• 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!