Description

Master the perfect barbecue meal every time with this steak, potato and corn combo.

Ingredients

  • 4 x 150g beef rump steaks, trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 2 large brown onions, thinly sliced into rings
  • 4 medium sebago potatoes
  • 1/3 cup reduced-fat sour cream
  • 1 tablespoon lime juice
  • 225g packet dry coleslaw mix
  • 1/4 cup reduced-fat grated cheddar
  • 4 corn cobs, husks attached, grilled, to serve
  • 1⁄4 cup barbecue sauce
  • 2 tablespoons tomato sauce
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons brown sugar

Instructions

  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.
  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.
  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.
  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.
  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.
  6. Spoon remaining Barbecue Sauce over steaks. Top with onion. Serve with jacket potatoes and grilled corn.