Beautiful beef rump is seared and basted until charred and juicy, before being sliced and served alongside avocado halves stuffed with a jalapeño, tomato & corn salsa. Wow, that was a mouthful, and so is this dish! Deliciousness in every single bite.
Beef Rump & Stuffed Avocados
Beef Rump & Stuffed Avocados
with a spicy corn & tomato salsa
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Avocado
- Avocados
- Beef
- Corn
- Free-Range Beef Rump
- Green Leaves
- Lime Juice
- NOMU Mexican Rub
- Pickled Jalapeños
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
SIZZLING RUMP
Place a pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
LET’S SALSA
In a bowl, combine the Corn, the drained jalapeños, the diced Tomato, the lime juice and seasoning.
ALL YOU AVO WANTED
Halve the Avocado and remove the pip. Peel off the avocado skin, keeping the flesh intact. Season with salt and pepper and stuff each half with the spicy salsa. Toss the rinsed green leaves with a drizzle of oil and seasoning.
STEAK & SALSA NIGHT!
Make a bed of the dressed green leaves. Serve with the sizzling Mexican rump slices alongside the salsa-stuffed halved Avocado. Serve any remaining salsa on the side. Finish off with a good crack of black pepper. Gorgeous, Chef!
SIZZLING RUMP
Place a pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
LET’S SALSA
In a bowl, combine the Corn, the drained jalapeños, the diced Tomato, the lime juice and seasoning.
ALL YOU AVO WANTED
Halve the Avocados and remove the pips. Peel off the avocado skin, keeping the flesh intact. Season with salt and pepper and stuff each half with the spicy salsa. Toss the rinsed green leaves with a drizzle of oil and seasoning.
STEAK & SALSA NIGHT!
Make a bed of the dressed green leaves. Serve with the sizzling Mexican rump slices alongside the salsa-stuffed halved Avocados. Serve any remaining salsa on the side. Finish off with a good crack of black pepper. Gorgeous, Chef!
SIZZLING RUMP
Place a pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
LET’S SALSA
In a bowl, combine the Corn, the drained jalapeños, the diced Tomato, the lime juice and seasoning.
ALL YOU AVO WANTED
Halve the Avocados and remove the pips. Peel off the avocado skin, keeping the flesh intact. Season with salt and pepper and stuff each half with the spicy salsa. Toss the rinsed green leaves with a drizzle of oil and seasoning.
STEAK & SALSA NIGHT!
Make a bed of the dressed green leaves. Serve with the sizzling Mexican rump slices alongside the salsa-stuffed halved Avocados. Serve any remaining salsa on the side. Finish off with a good crack of black pepper. Gorgeous, Chef!
SIZZLING RUMP
Place a pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
LET’S SALSA
In a bowl, combine the Corn, the drained jalapeños, the diced Tomato, the lime juice and seasoning.
ALL YOU AVO WANTED
Halve the Avocados and remove the pips. Peel off the avocado skin, keeping the flesh intact. Season with salt and pepper and stuff each half with the spicy salsa. Toss the rinsed green leaves with a drizzle of oil and seasoning.
STEAK & SALSA NIGHT!
Make a bed of the dressed green leaves. Serve with the sizzling Mexican rump slices alongside the salsa-stuffed halved Avocados. Serve any remaining salsa on the side. Finish off with a good crack of black pepper. Gorgeous, Chef!
Frequently Asked Questions
What is the preparation time for Beef Rump & Stuffed Avocados?
The preparation time for Beef Rump & Stuffed Avocados with a spicy corn & tomato salsa is between 10 and 25 minutes.
What is the total time required to make Beef Rump & Stuffed Avocados with a spicy corn & tomato salsa?
The total time required to make Beef Rump & Stuffed Avocados with a spicy corn & tomato salsa is between 20 and 35 minutes.
How many servings does Beef Rump & Stuffed Avocados provide?
4 servings
What are the main ingredients in Beef Rump & Stuffed Avocados?
Avocado, Avocados, Beef, Corn, Free-Range Beef Rump, Green Leaves, Lime Juice, NOMU Mexican Rub, Pickled Jalapeños, Tomato, Tomatoes
What is the nutritional information of Beef Rump & Stuffed Avocados?
Calories: 691, Carbs: 34 grams, Fat: grams, Protein: 42 grams, Sugar: 9.2 grams, Salt: 657 grams
How do I prepare Beef Rump & Stuffed Avocados?
LET’S SALSA: In a bowl, combine the corn, the drained jalapeños, the diced tomato, the lime juice and seasoning. STEAK & SALSA NIGHT!: Make a bed of the dressed green leaves. Serve with the sizzling Mexican rump slices alongside the salsa-stuffed halved avocados. Serve any remaining salsa on the side. Finish off with a good crack of black pepper. Gorgeous, Chef! SIZZLING RUMP: Place a pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices. ALL YOU AVO WANTED: Halve the avocados and remove the pips. Peel off the avocado skin, keeping the flesh intact. Season with salt and pepper and stuff each half with the spicy salsa. Toss the rinsed green leaves with a drizzle of oil and seasoning.
What should be prepared from my kitchen to make Beef Rump & Stuffed Avocados?
Avocado, Avocados, Beef, Corn, Free-Range Beef Rump, Green Leaves, Lime Juice, NOMU Mexican Rub, Pickled Jalapeños, Tomato, Tomatoes
How many calories does Beef Rump & Stuffed Avocados have?
691 calories
How much fat content does Beef Rump & Stuffed Avocados have?
grams
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