Tex-Mex Beef Rump & Loaded Slaw
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Tex-Mex Beef Rump & Loaded Slaw

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.

Tags:
Quick Prep
Quick
Over 30g protein
Allergens:
Egg
Soy

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

Total Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Energy (kJ)3707 kJ
Fat60.5 g
of which saturates11.6 g
Carbohydrate50.4 g
of which sugars12.7 g
Protein41.9 g
Sodium1329 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 Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!