Tex-Mex Beef Rump & Chipotle Slaw
with Capsicum Relish & 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 Spinach 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)
2
Radish
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Cooking Steps
• See Top Steak Tips (below)! • Season beef rump 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 4-5 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• 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!
