• See ‘Top Steak Tips!’ (below).
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! In a medium bowl, combine beefrump, Tex-Mex spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. 
• When oil is hot, cook beef, for 4-5 minutes each side for medium-rare, or until cooked to your liking.
• Transfer to a plate to rest.

• Meanwhile, drain sweetcorn.
• Roughly chop cucumber, tomato and baby leaves.

• In a second medium bowl, combine corn, cucumber, tomato, baby leaves, slaw mix, garlic aioli, half the mild chipotle sauce and a drizzle of olive oil. 
Season with salt and pepper to taste.

• Slice steak.
• Divide chipotle slaw between plates. Top with steak and remaining mild chipotle sauce. Tear over coriander. 
• Serve with corn chips and chargrilled capsicum relish. Enjoy!