• Slice avocado in half, scoop out flesh and thinly slice. Roughly chop cos lettuce. Thinly slice radish. • Drain sweetcorn. • In a bowl, combine beef rump, Tex-Mex spice blend and a drizzle of olive oil.

• Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a small bowl. TIP: Cover the pan with a lid if the kernels are “popping” out.

• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, add mild chipotle sauce and honey, and toss to coat. TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

• Slice beef. • In a large bowl, combine cos lettuce, radish, avocado, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide salad between bowls. Top with Tex-Mex glazed beef rump and charred corn. • Drizzle with mayonnaise and tear over coriander. Enjoy!