Tex-Mex Beef Rump & Tomato Relish Pita Pockets
with Cos Salad & Corn Chips
Calories
:
939 kcalProtein
:
46.2g proteinPreparation Time
:
15 minutesDifficulty
:
EasyAllergens:
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
All it takes is 4 easy steps, to get a dinner of champions plated up on the table. Tonight, Tex-Mex beef rump gets nice and comfy in these soft pita pockets. Filled with tomato relish and cos lettuce and plated up with a cos and corn chip combo, you'll be chowing down on these bad boys in no time!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
300 g
Beef Rump
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat)
1
Baby Cos Lettuce
2
Pita Bread
(Contains: Gluten, Wheat May be present: Milk)
1 bag
Corn Chips
2 packet
Tomato Relish
1 packet
Garlic Aioli
(Contains: Eggs)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- 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 and Tex-Mex spice blend for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
2
- Meanwhile, finely shred cos lettuce.
- In a medium bowl, combine cos, a drizzle of olive oil and vinegar. Season to taste.
3
- Microwave pita bread on a plate for 1 minute, until warmed through.
4
- Sliced beef.
- Halve pita bread and fill with some tomato salsa, Texan beef and cos.
- Serve with corn chips and remaining cos salad. Enjoy!
