Tex-Mex Style Steak

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!