Beef Rump Steaks with Creamy Bean Salsa Roja and Slaw

Beef Rump Steaks with Creamy Bean Salsa Roja and Slaw

Ready in 25 minutes Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, October 14, 2018.

If using the BBQ tonight, add the sauce to a small pot and proceed as outlined. If you prefer, use spray oil instead of liquid.



  • 4 Tbsp lite sour cream
  • 2 Tbsp red Mexican suace
  • ¼ tsp mustard
  • Juice of ¼ lemon
  • ½ bunch chopped chives


  • 140g lean beef rump steak
  • 1 pack beef spice mix
  • ¼ can mixed beans, drained and rinsed
  • 1-2 Tbsp red Mexican sauce


  • ¼ bag slaw
  • ¼ capsicum, diced 1cm
  • ¼ red onion, thinly sliced
  • ½ Lebanese cucumber, diced 1cm


  1. Preheat BBQ grill or hot plate to medium (if using).
  2. Make dressing. In a small bowl, mix together all dressing ingredients. Transfer 1/3 of the dressing to a medium bowl for the slaw.
  3. Prep & cook beef. Heat ¼ tsp oil in a medium frypan on medium heat. Pat beef dry, rub with spice mix and season. Cook beef for about 4 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ. Rest, covered and reserve pan off heat.
  4. Prep & dress slaw. Add all slaw ingredients to the medium bowl with dressing. Toss well to coat and season.
  5. Finish beef & sauce. Thinly slice beef against the grain and reserve any resting juices. Add reserved dressing, beans, red Mexican sauce and any resting juices to reserved pan. Return to a low heat. Continue to cook sauce for 30 seconds, stirring, until hot. Season.
  6. Serve slaw topped with beef and spoon over sauce.

Nutritional Information

Energy 1670 kj
399 kcal
Protein 43.0g
Carbohydrate 20.3g
Fat 16.0g