Chipotle Beef with Smashed Potatoes and Corn Salsa
Ready in 30 minutes
• Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 21, 2018.
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 21, 2018.
Ingredients
Potatoes
- 400g baby potatoes
- 2 tsp chipotle spice mix
- 50g feta cheese
Beef
- 300g beef rump steaks
- Remaining chipotle spice mix
Salsa
- 125g frozen corn
- 1 tomato
- ½ telegraph cucumber
To Serve
- 50g chipotle crema
Have Handy
- salt
- pepper
- oil
- vinegar
Steps
-
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.
-
Prep beef Pat beef dry, toss with second measure of chipotle spice mix, a drizzle of oil and season.
-
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.
-
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.
-
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.
-
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 |