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
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.
Ingredients
1
Tomato
1 tin
Sweetcorn
1 sachet
Coriander
300 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 Leaves
1 packet
Slaw Mix
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Mild Chipotle Sauce
(May be present: Milk, Sesame, Soy, Fish, Eggs)
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below).
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! In a medium bowl, combine beefrump, 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 4-5 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.
• In a second medium bowl, combine corn, cucumber, tomato, baby leaves, slaw mix, garlic aioli, half the mild chipotle sauce and a drizzle of olive oil.
Season with salt and pepper to taste.
• Slice steak.
• Divide chipotle slaw between plates. Top with steak and remaining mild chipotle sauce. Tear over coriander.
• Serve with corn chips and chargrilled capsicum relish. Enjoy!
