Don’t you love it when things just come together in the kitchen, Chef? The result of your culinary talent will be a flavoursome plate featuring NOMU BBQ Rub-spiced browned beef strips covered in melted cheese, a spicy potato salad dotted with crispy onion sprinkle & pickled jalapeños, with a corn, feta & greens salad.
Jalapeño Potato Salad & Beef Strips
Jalapeño Potato Salad & Beef Strips
with crispy onions bits & a fresh salad
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef Rump Strips
- Corn
- Crispy Onion Bits
- Danish-style Feta
- Grated Cheddar Cheese
- Mayo
- NOMU BBQ Rub
- Potato Chunks
- Salad Leaves
- Sliced Pickled Jalapeños
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
SPICY SPUDS
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Mix through the chopped jalapeños (to taste), the mayo, ½ the crispy onions, and seasoning. Cover and set aside.
CORN & FETA SALAD
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pan. To a salad bowl, add the shredded leaves and toss with the drained feta, the charred corn, a drizzle of olive oil, and seasoning.
CHEESY STRIPS
Return the pan (with a lid) to high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). In the final 20 seconds, baste with a knob of butter and the NOMU rub. Season and scatter over the grated cheese and cover until melted. Remove from the heat and season.
CAN I HAVE SECONDS?
Plate up the cheesy beef and serve the spicy potato salad alongside. Serve the fresh salad on the side and garnish with the remaining crispy onions and dig in!
Potato Chunks - 200g
Corn - 50g
Salad Leaves - 20g
Danish-style Feta - 20g
Mayo - 40ml
Crispy Onion Bits - 10ml
Sliced Pickled Jalapeños - 15g
Beef Rump Strips - 150g
NOMU BBQ Rub - 5ml
Grated Cheddar Cheese - 30g
SPICY SPUDS
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Mix through the chopped jalapeños (to taste), the mayo, ½ the crispy onions, and seasoning. Cover and set aside.
CORN & FETA SALAD
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pan. To a salad bowl, add the shredded leaves and toss with the drained feta, the charred corn, a drizzle of olive oil, and seasoning.
CHEESY STRIPS
Return the pan (with a lid) to high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). In the final 20 seconds, baste with a knob of butter and the NOMU rub. Season and scatter over the grated cheese and cover until melted. Remove from the heat and season.
CAN I HAVE SECONDS?
Plate up the cheesy beef and serve the spicy potato salad alongside. Serve the fresh salad on the side and garnish with the remaining crispy onions and dig in!
Potato Chunks - 400g
Corn - 100g
Salad Leaves - 40g
Danish-style Feta - 40g
Mayo - 80ml
Crispy Onion Bits - 20ml
Sliced Pickled Jalapeños - 30g
Beef Rump Strips - 300g
NOMU BBQ Rub - 10ml
Grated Cheddar Cheese - 60g
SPICY SPUDS
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Mix through the chopped jalapeños (to taste), the mayo, ½ the crispy onions, and seasoning. Cover and set aside.
CORN & FETA SALAD
Place a pan over 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. To a salad bowl, add the shredded leaves and toss with the drained feta, the charred corn, a drizzle of olive oil, and seasoning.
CHEESY STRIPS
Return the pan (with a lid) to high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). In the final 20 seconds, baste with a knob of butter and the NOMU rub. Season and scatter over the grated cheese and cover until melted. Remove from the heat and season.
CAN I HAVE SECONDS?
Plate up the cheesy beef and serve the spicy potato salad alongside. Serve the fresh salad on the side and garnish with the remaining crispy onions and dig in!
Potato Chunks - 600g
Corn - 150g
Salad Leaves - 60g
Danish-style Feta - 60g
Mayo - 125ml
Crispy Onion Bits - 30ml
Sliced Pickled Jalapeños - 45g
Beef Rump Strips - 450g
NOMU BBQ Rub - 15ml
Grated Cheddar Cheese - 90g
SPICY SPUDS
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Mix through the chopped jalapeños (to taste), the mayo, ½ the crispy onions, and seasoning. Cover and set aside.
CORN & FETA SALAD
Place a pan over 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. To a salad bowl, add the shredded leaves and toss with the drained feta, the charred corn, a drizzle of olive oil, and seasoning.
CHEESY STRIPS
Return the pan (with a lid) to high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). In the final 20 seconds, baste with a knob of butter and the NOMU rub. Season and scatter over the grated cheese and cover until melted. Remove from the heat and season.
CAN I HAVE SECONDS?
Plate up the cheesy beef and serve the spicy potato salad alongside. Serve the fresh salad on the side and garnish with the remaining crispy onions and dig in!
Potato Chunks - 800g
Corn - 200g
Salad Leaves - 80g
Danish-style Feta - 80g
Mayo - 160ml
Crispy Onion Bits - 40ml
Sliced Pickled Jalapeños - 60g
Beef Rump Strips - 600g
NOMU BBQ Rub - 20ml
Grated Cheddar Cheese - 120g
Woolies Products in this dish
