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Chipotle Beef Rump Tacos with Ale Salsa

Chipotle Beef Rump Tacos with Ale Salsa

By Morrisons
Published on 25 February 2025
These Chipotle Beef Rump Tacos with Ale Salsa are a taste of Mexico! Spicy chipotle steak, tangy beer salsa, and all your favourite toppings are piled onto soft tacos for a full-on fiesta in your mouth.
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Time and servings

1 hr 5 minsTotal time
2Servings
45 minsPrep time
20 minsCooking time

Ingredients

  • 2 x Market Street British Rump Steaks
  • 60g feta cheese
  • 1 jar chipotle paste
  • 300g vine ripened tomatoes
  • 2 fresh limes, juiced (½ lime juice for the salsa, the rest for serving)
  • 1 large shallot, finely diced
  • 1 fresh chilli (jalapeño if possible)
  • 2 large unpeeled garlic cloves
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon toasted cumin seeds
  • 80g pale ale
  • 15g freshly chopped coriander, for the salsa
  • 5g fresh coriander leaves, for garnish
  • 1 pack small soft tacos (specify number per serving)
  • 1 jar pickled red onions
  • 1 ripe avocado
  • 1 bag Morrisons The Best Pea Shoots & Purple Radish salad
  • 50g butter
  • Sea salt
  • Cracked black pepper
  • 2 tbsp olive oil

Method

15 steps

For the steak

  1. Step 1

    Take the steaks out of the fridge 30 mins before cooking them. Pat them dry and season with sea salt, black pepper, and 1 tsp of chipotle paste on each side.

  2. Step 2

    Heat a non-stick or griddle heavy-based frying pan over a very high heat. Drizzle the steaks with a little olive oil. With a pair of tongs, place your steaks in the hot pan.

  3. Step 3

    If your steak has a thick layer of fat running down the side, hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden brown.

  4. Step 4

    Turn the steaks every minute so they get a nice brown crust. As a rough guide, for rare fry for 2 minutes on each side, for medium fry for 3 minutes on each side, for well done fry for 5 minutes on each side or until cooked to preference. If you have a digital cooking thermometer, the middle of the steak should be 48°C for medium rare, 60°C for medium and 70°C for well done.

  5. Step 5

    Transfer the steaks to a plate. Add a couple of knobs of butter to each steak and rest for 2 minutes before slicing.

For the beer salsa

  1. Step 1

    Heat a dry saucepan over medium-high heat. Toast the tomatoes, chilli, and garlic in the pan until dark brown and well blistered.

  2. Step 2

    Once ready, add the shallot and spices and cook for 1 minute.

  3. Step 3

    Remove and peel the garlic.

  4. Step 4

    Add the pale ale and the juice of half a lime. Season with salt and add the chopped coriander.

  5. Step 5

    Blend the mixture with either a hand blender or on low speed in a food processor, or chop well by hand to a salsa consistency.

For the tacos

  1. Step 1

    Toast the small soft tacos in a hot non-stick pan until blistered on each side.

  2. Step 2

    Add a small handful of the salad to each toasted taco.

  3. Step 3

    Peel and slice the avocado and add a few slices to the salad.

  4. Step 4

    Slice the chipotle steak and add several slices to the taco.

  5. Step 5

    Spoon on the beer salsa, a few pickled red onions, crumbled feta cheese, a coriander leaf, and a wedge of lime.