Rápido Beef Rump Fiesta Pita Pocket
with Corn Chips & Garlic Aioli
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Milk
Get a vibrant, Mexican-style feast on the table in record time with warm pita pockets stuffed to the brim with spiced beef rump and creamy mashed avocado. A side of crunchy corn chips adds the ultimate texture contrast, making this rapid weeknight dinner an absolute party on a plate. Who said fast food couldn't be fresh, colourful and seriously satisfying?
Ingredients
300 g
Beef Rump
1 sachet
Mexican Fiesta Spice Blend
1
Cucumber
2
Pita Bread
(Contains: Gluten, Wheat May be present: Milk)
1 packet
Mixed Salad Leaves
1 packet
Garlic Aioli
(Contains: Eggs)
1 bag
Corn Chips
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar* (pantry)
2 tbs
Mayonnaise
(Contains: Eggs)
Utensils
Cooking Steps
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking.
• SPICY! The spice blend is hot, use less if you're sensitive to heat. In the last minute of cook time, sprinkle over Mexican fiesta spice blend, turning beef to coat.
• Meanwhile, thinly slice cucumber into sticks.
• In a medium bowl, combine mixed salad leaves and a drizzle of white wine
vinegar and olive oil. Season to taste with salt and pepper.
• Microwave pita bread on a microwave-safe plate for 1 minute, until warmed through.
• Slice beef.
• Halve pita bread, then spread with some garlic aioli. Fill with salad leaves, cucumber and beef. Drizzle with the mayonnaise.
• Serve with corn chips. Enjoy!
