Chipotle Beef with Smashed Potatoes and Corn Salsa

Chipotle Beef with Smashed Potatoes and Corn Salsa

Ready in 45 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 21, 2018.



  • 800g baby potatoes
  • 2 spring onions
  • ½ Tbsp chipotle spice mix
  • 50g feta cheese


  • 600g beef rump steaks
  • Remaining chipotle spice mix


  • 250g frozen corn
  • 2 tomatoes
  • 1 capsicum

To Serve

  • 100g chipotle crema


  1. Cook potatoes Preheat BBQ grill or hot plate to medium-high (if using). Add potatoes to a large pot of hot water and cook on high, with lid on, for about 25 minutes until tender then drain. Thinly slice spring onions.
  2. Prepare beef Pat beef dry, toss with second measure of chipotle spice mix, a drizzle of oil and season.
  3. Grill potatoes Place potatoes on a lined oven tray and roughly smash with a fork. Sprinkle with first measure of chipotle spice mix and drizzle with olive oil. Season and grill for about 10 minutes until golden. Top with spring onions and feta and grill for a further 3 minutes.
  4. Make salsa Heat a drizzle of oil in a large fry-pan on high heat and cook corn for about 4 minutes until tender. Finely dice tomatoes and capsicum and add to a medium bowl along with corn and a drizzle of olive oil and red wine vinegar. Season to taste.
  5. Cook beef Return pan to medium-high heat with a drizzle of oil. Cook beef for about 4 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ grill or hot plate. Rest before slicing thinly.
  6. To serve Place beef, potatoes and salsa onto plates and top with a dollop of chipotle crema.

Nutritional Information

Energy 2396 kj
573 kcal
Protein 37.4g
Carbohydrate 45.3g
Fat 26.2g