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Mexican Steak & Jalapeño Slaw

Mexican Steak & Jalapeño Slaw

with Corn Chips & Tomato Salsa

Recipe Development TeamUpdated on September 16, 2025

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Calories

:

502 kcal

Protein

:

37.1g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

Allergens:

Eggs
Milk
May contain traces of allergens
Gluten
Soy
Wheat
Almond
Cashew
Eggs
Macadamia
Milk
Walnut

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 sachet

Tex-Mex Spice Blend

(May be present: Gluten, Soy, Wheat.)

300 g

Beef Rump

1 packet

Deluxe Slaw Mix

1 packet

Garlic Aioli

(Contains: Eggs;)

1 packet

Tomato Salsa

(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)

1

Tomato

1 packet

Corn Chips

1 packet

Coriander

1 packet

Light Sour Cream

(Contains: Milk;)

1 packet

Pickled Jalapeños

1 tin

Sweetcorn

Nutritional Values

Calories502 kcal

Energy (kJ)2100 kJ

Fat30.3 g

of which saturates7.6 g

Carbohydrate17.6 g

of which sugars11.5 g

Dietary Fibre5.9 g

Protein37.1 g

Sodium1050 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• In a bowl, combine spice blend, beef and olive oil • Heat oil in a frying pan over high heat. • Cook beef for 2-3 mins on each side, or until cooked to your liking • Transfer to a plate

2

• Drain corn. Chop tomato and pickled jalapeños (if using) • In a bowl, combine corn, tomato, jalapeños, slaw mix and garlic aioli • Toss and season

3

• Slice steak • Plate up steak and slaw • Serve with corn chips, tomato salsa, light sour cream and torn coriander. Enjoy!

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