Tex-Mex Beef Rump & Chipotle Slaw
with 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 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.
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
Ingredients
1 packet
Beef Rump
1 sachet
Tex-Mex Spice Blend
1 tin
Sweetcorn
1
Cucumber
1
Tomato
2
Radish
1 packet
baby leaves
½
Lemon
1 packet
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 packet
coriander
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• See Top Steak Tips (below)! Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season 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 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 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!