Master the perfect barbecue meal every time with this steak, potato and corn combo.
Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 4 person.
Ingredients
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4 x 150g beef rump steaks, trimmed
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2 tablespoons extra virgin olive oil
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1 teaspoon smoked paprika
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2 large brown onions, thinly sliced into rings
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4 medium sebago potatoes
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1/3 cup reduced-fat sour cream
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1 tablespoon lime juice
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225g packet dry coleslaw mix
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1/4 cup reduced-fat grated cheddar
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4 corn cobs, husks attached, grilled, to serve
Barbecue Sauce
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1/4 cup barbecue sauce
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2 tablespoons tomato sauce
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1 tablespoon apple cider vinegar
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2 teaspoons brown sugar
Method
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Step 1
Rub steaks with 1/2 the oil. Sprinkle with paprika. Place onion rings and remaining oil in a bowl. Toss to coat. Season with salt and pepper.
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Step 2
Make Barbecue Sauce: Combine barbecue sauce, tomato sauce, vinegar and sugar in a small microwave-safe jug. Microwave on HIGH (100%) for 1 minute or until heated through.
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Step 3
Heat a barbecue hotplate and grill on medium-high heat. Grill beef for 4 to 5 minutes each side for medium, or until cooked to your liking, brushing beef with half the Barbecue Sauce halfway through cooking. Cook onion rings on hotplate, tossing, for 5 minutes or until golden. Transfer beef to a plate. Cover loosely with foil. Set aside for 5 minutes to rest. Transfer onion to a bowl. Cover to keep warm.
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Step 4
Meanwhile, prick potatoes all over with a fork. Place potatoes on a microwave-safe plate lined with paper towel. Cover with a piece of paper towel. Microwave on HIGH (100%) for 6 to 8 minutes or until tender.
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Step 5
Combine sour cream, lime juice and 2 tablespoons warm water in a large bowl. Add coleslaw. Season with salt and pepper. Toss to combine. Cut a cross in the top of each potato. Gently squeeze the base to open top. Place on serving plates. Top with coleslaw and cheese.
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Step 6
Spoon remaining Barbecue Sauce over steaks. Top with onion. Serve with jacket potatoes and grilled corn.