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 Tomato; 1 tin Sweetcorn; 1 sachet Coriander; 300 g Beef Rump; 1 sachet Tex-Mex Spice Blend; 1 packet Chargrilled Capsicum Relish; 1 packet Corn Chips; 1 Cucumber; 1 packet Baby Leaves; 1 packet Slaw Mix; 1 packet Garlic Aioli; 1 packet Mild Chipotle Sauce; 1 drizzle olive oil

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:

Sulphites

•Eggs

•Soy

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

Tomato

1 tin

Sweetcorn

1 sachet

Coriander

300 g

Beef Rump

1 sachet

Tex-Mex Spice Blend

1 packet

Chargrilled Capsicum Relish

1 packet

Corn Chips

Cucumber

1 packet

Baby Leaves

1 packet

Slaw Mix

1 packet

Garlic Aioli

1 packet

Mild Chipotle Sauce

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories693 kcal

Energy (kJ)2900 kJ

Fat39.1 g

of which saturates6.7 g

Carbohydrate51.3 g

of which sugars13.9 g

Dietary Fibre7.4 g

Protein38.2 g

Cholesterol55 mg

Sodium1290 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 Non-Stick Pan

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!