Chipotle Beef with Smashed Potatoes and Corn Salsa

Chipotle Beef with Smashed Potatoes and Corn Salsa

Ready in 30 minutes Serves 2-3
This dish most recently appeared in Classic for Two 4 Night on Sunday, October 21, 2018.



  • 400g baby potatoes
  • 2 tsp chipotle spice mix
  • 50g feta cheese


  • 300g beef rump steaks
  • Remaining chipotle spice mix


  • 125g frozen corn
  • 1 tomato
  • ½ telegraph cucumber

To Serve

  • 50g chipotle crema

Have Handy

  • salt
  • pepper
  • oil
  • vinegar


  1. Cook potatoes Preheat oven grill to high, alternatively preheat BBQ grill or hot plate to medium-high (if using). Add potatoes to a medium pot and cover with hot water. Cook on high, with lid on, for about 25 minutes until tender then drain.
  2. Prep beef Pat beef dry, toss with second measure of chipotle spice mix, a drizzle of oil and season.
  3. Grill potatoes Place cooked potatoes o n a lined oven tray and roughly smash with a fork. Sprinkle with first measure of chipotle spice mix and a drizzle of oil. Season and grill for about 10 minutes until golden. Crumble over feta and grill a further 3 minutes.
  4. Make salsa Heat a drizzle of oil in a medium fry-pan on high heat and cook corn for about 4 minutes until tender, reserve pan. Finely dice tomato and cucumber and add to a medium bowl along with corn and a drizzle of oil and vinegar. Season.
  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. Serve beef, potatoes and salsa topped with a dollop of chipotle crema.

Nutritional Information

Energy 2564 kj
613 kcal
Protein 35.3g
Carbohydrate 40.7g
Fat 33.9g