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 2
This dish most recently appeared in Fresh Start (5 Nights For 2) 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
  • 40g salsa roja
  • ½ tsp honey
  • ½ tsp mustard
  • Zest and juice of ½ lime
  • ½-1 clove garlic, minced
  • 2 Tbsp chopped chives


  • 275g lean beef rump steaks
  • 1 pack beef spice mix
  • ½ can mixed beans, drained and rinsed


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


  1. Preheat BBQ grill or hot plate to medium (if using).
  2. Prep & make dressing. In a large bowl, mix together all dressing ingredients. Remove half and set aside for step 6.
  3. Prep & cook beef. Heat ¾ tsp oil in a large fry-pan on medium-high heat. Pat beef dry, rub with spice mix and season. Cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ.
  4. Rest beef, covered. Remove pan from heat and reserve.
  5. Prep & dress slaw. Add all slaw ingredients to bowl with dressing. Toss well to coat and season.
  6. Finish beef & sauce. Add reserved dressing and beans to reserved pan. Return to a low heat.
  7. Thinly slice beef against the grain and add any resting juices to pan. Cook sauce for 30 seconds, stirring, until hot. Season.
  8. Serve slaw, topped with beef and spoon over sauce.

Nutritional Information

Energy 1631 kj
390 kcal
Protein 40.8g
Carbohydrate 18.6g
Fat 16.6g