What are the main ingredients in Argentinian-style Beef & Salsa Criolla?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Argentinian-style Beef & Salsa Criolla?

Calories: 499, Carbs: 30 grams, Fat: grams, Protein: 40.8 grams, Sugar: 12.9 grams, Salt: 378 grams

How do I prepare Argentinian-style Beef & Salsa Criolla?

QUICK SALSA: In a bowl combine the diced tomato and onion (to taste). Toss with the chopped jalapeños (to taste), the lemon juice (to taste), ½ the chopped coriander, a drizzle of olive oil, a sweetener, and seasoning. Set aside. CHARRED CAULI: Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the cauliflower pieces until lightly charred, 5-6 minutes. Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season. GOLDEN CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, add to the cauliflower, and set aside. PERFECT STEAK: Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning. FINAL TOUCHES: Just before serving, toss the shredded leaves through the salsa and set aside. GET READY TO FEAST: Serve up the juicy rump slices, drizzle over any pan juices, and side with the charred cauli and corn. Pile up the zesty salsa alongside and garnish with the remaining chopped coriander. Tuck in, Chef!

What should be prepared from my kitchen to make Argentinian-style Beef & Salsa Criolla?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Argentinian-style Beef & Salsa Criolla

It’s fresh, flavourful and stunning on a plate. Beautifully tender rump steak slices are sided with a charred cauli & corn mix. Served with a zippy pickled jalapeño salsa and garnished with fresh coriander. Feast your eyes, Chef!

Argentinian-style Beef & Salsa Criolla

with charred cauliflower & corn

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Beef
Cauliflower Florets
Corn
Free-Range Beef Rump
Fresh Coriander
Lemon Juice
NOMU Spanish Rub
Red Onion
Salad Leaves
Sliced Pickled Jalapeños
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Photo of Argentinian-style Beef & Salsa Criolla

Serves 1

QUICK SALSA
In a bowl combine the diced tomato and onion (to taste). Toss with the chopped jalapeños (to taste), the lemon juice (to taste), ½ the chopped coriander, a drizzle of olive oil, a sweetener, and seasoning. Set aside.
CHARRED CAULI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the cauliflower pieces until lightly charred, 5-6 minutes. Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
GOLDEN CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, add to the cauliflower, and set aside.
PERFECT STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
FINAL TOUCHES
Just before serving, toss the shredded leaves through the salsa and set aside.
GET READY TO FEAST
Serve up the juicy rump slices, drizzle over any pan juices, and side with the charred cauli and corn. Pile up the zesty salsa alongside and garnish with the remaining chopped coriander. Tuck in, Chef!

Tomato - 1
Red Onion - 1
Sliced Pickled Jalapeños - 10g
Lemon Juice - 10ml
Fresh Coriander - 4g
Cauliflower Florets - 150g
Corn - 40g
Free-range Beef Rump - 160g
NOMU Spanish Rub - 5ml
Salad Leaves - 20g

Download the Recipe

Serves 2

QUICK SALSA
In a bowl combine the diced tomato and onion (to taste). Toss with the chopped jalapeños (to taste), the lemon juice (to taste), ½ the chopped coriander, a drizzle of olive oil, a sweetener, and seasoning. Set aside.
CHARRED CAULI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the cauliflower pieces until lightly charred, 5-6 minutes. Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
GOLDEN CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, add to the cauliflower, and set aside.
PERFECT STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
FINAL TOUCHES
Just before serving, toss the shredded leaves through the salsa and set aside.
GET READY TO FEAST
Serve up the juicy rump slices, drizzle over any pan juices, and side with the charred cauli and corn. Pile up the zesty salsa alongside and garnish with the remaining chopped coriander. Tuck in, Chef!

Tomato - 1
Red Onion - 1
Sliced Pickled Jalapeños - 20g
Lemon Juice - 20ml
Fresh Coriander - 8g
Cauliflower Florets - 300g
Corn - 80g
Free-range Beef Rump - 320g
NOMU Spanish Rub - 10ml
Salad Leaves - 40g

Download the Recipe

Serves 3

QUICK SALSA
In a bowl combine the diced tomato and onion (to taste). Toss with the chopped jalapeños (to taste), the lemon juice (to taste), ½ the chopped coriander, a drizzle of olive oil, a sweetener, and seasoning. Set aside.
CHARRED CAULI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the cauliflower pieces until lightly charred, 5-6 minutes. Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
GOLDEN CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan, add to the cauliflower, and set aside.
PERFECT STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
FINAL TOUCHES
Just before serving, toss the shredded leaves through the salsa and set aside.
GET READY TO FEAST
Serve up the juicy rump slices, drizzle over any pan juices, and side with the charred cauli and corn. Pile up the zesty salsa alongside and garnish with the remaining chopped coriander. Tuck in, Chef!

Tomatoes - 2
Red Onion - 1
Sliced Pickled Jalapeños - 30g
Lemon Juice - 30ml
Fresh Coriander - 12g
Cauliflower Florets - 450g
Corn - 120g
Free-range Beef Rump - 480g
NOMU Spanish Rub - 15ml
Salad Leaves - 60g

Download the Recipe

Serves 4

QUICK SALSA
In a bowl combine the diced tomato and onion (to taste). Toss with the chopped jalapeños (to taste), the lemon juice (to taste), ½ the chopped coriander, a drizzle of olive oil, a sweetener, and seasoning. Set aside.
CHARRED CAULI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the cauliflower pieces until lightly charred, 5-6 minutes. Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
GOLDEN CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan, add to the cauliflower, and set aside.
PERFECT STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
FINAL TOUCHES
Just before serving, toss the shredded leaves through the salsa and set aside.
GET READY TO FEAST
Serve up the juicy rump slices, drizzle over any pan juices, and side with the charred cauli and corn. Pile up the zesty salsa alongside and garnish with the remaining chopped coriander. Tuck in, Chef!