Tex-Mex Beef Rump & Loaded Slaw
with Smashed Avo, 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 smashed avocado 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.
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Ingredients
1 packet
Beef Rump
1 sachet
Tex-Mex spice blend
1 tin
sweetcorn
1
cucumber
1
tomato
1 bag
baby spinach leaves
½
lemon
1
avocado
1 bag
Slaw Mix
1 packet
Mild Chipotle Sauce
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Corn Chips
(May be present Milk, Sesame, Soy. )
1 packet
roasted tomato salsa
1 bag
coriander
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a medium bowl, combine beef, 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.
• Meanwhile, drain sweetcorn. • Roughly chop cucumber, tomato and baby spinach leaves. Slice lemon into wedges. Slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, mash avocado with a squeeze of lemon juice and a drizzle of olive oil until smooth. Season to taste and set aside.
• In a second medium bowl, combine corn, cucumber, tomato, baby spinach, slaw mix, garlic aioli, half the chipotle sauce and a drizzle of olive oil. Season to taste.
• Slice the steak. • Divide loaded slaw between plates. • Top with steak, remaining mild chipotle sauce, corn chips, smashed avocado and roasted tomato salsa. • Tear over coriander to serve. Enjoy!