HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTex Mex Style Steak
Tex-Mex Style Steak

Tex-Mex Style Steak

With Sweet Potato Fries & Corn Salsa

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Steak, potato and corn is a reliable combination. But turn that steak into a Tex-Mex sensation, add a corn salsa and sweet potato fries and that combination just got extra exciting. The whole meal is colourful, spicy, fresh and fun – transforming your weeknight dinner into a party


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Preparation Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

sweet potato

1 clove


1 packet

beef rump

2 sachet

Tex-Mex spice blend

(May be present Gluten)

2 unit

roma tomato

1 tin


1 bunch


1 unit


1 tub

garlic aioli


Not included in your delivery

olive oil

½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2240 kJ
Fat22.7 g
of which saturates4.8 g
Carbohydrate39.5 g
of which sugars17.7 g
Dietary Fibre0 g
Protein39.6 g
Cholesterol0 mg
Sodium964 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Garlic Press
Large Bowl
Aluminum Foil
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Chop the sweet potato (unpeeled) into 1 cm fries. Place the sweet potato fries on the oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top rack of the oven for 25-30 minutes, or until golden.


While the potatoes are in the oven, peel and crush the garlic. In a large bowl, combine the beef rump, garlic, Tex-Mex spice blend and salt (see ingredients list). Season with pepper, drizzle with olive oil and toss the steaks to coat. Set aside.


Finely chop the Roma tomato. Finely chop the coriander. Drain the tinned sweetcorn. Juice the lime.


Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add 1/2 the beef steaks and cook for 2-3 minutes each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Set aside of a plate and cover with foil to rest for 5 minutes. Repeat with the remaining steak.


While the steak is resting, in a medium bowl, combine the Roma tomato, coriander and sweetcorn. Add 3 tsp of lime juice and a drizzle of olive oil. Toss to dress and season to taste with salt and pepper. TIP: Add more or less lime juice depending on your taste!


Divide the Tex-Mex steak between plates and spoon over the corn salsa. Serve with the sweet potato fries and the garlic aioli on the side.

TIP: For kids, follow our serving suggestion in the recipe photo!