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Barbecued steak and onion with jacket potatoes
Barbecued steak and onion with jacket potatoes
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate your barbecue game with juicy steak, crispy potatoes, and sweet corn.
Ingredients:
  • 4 x 150g beef rump steaks, trimmed
  • 36.40 gm extra virgin olive oil
  • 2.50 gm smoked paprika
  • 2 large brown onions, thinly sliced into rings
  • 4 medium sebago potatoes
  • 77.55 gm reduced-fat sour cream
  • 21.00 gm lime juice
  • 225g packet dry coleslaw mix
  • 62.50 ml reduced-fat grated cheddar
  • 4 corn cobs, husks attached, grilled, to serve
  • 1⁄282.50 gm barbecue sauce
  • 41.60 gm tomato sauce
  • 20.00 ml apple cider vinegar
  • 8.00 gm brown sugar
Instructions:
  • Massage steaks with a generous amount of oil. Dust with paprika. Combine onion rings and the rest of the oil in a bowl; mix well to coat. Season with salt and pepper to taste.
  • In a small microwave-safe jug, mix together barbecue sauce, tomato sauce, vinegar, and sugar. Microwave on HIGH for 1 minute, or until warmed.
  • Preheat a barbecue hotplate to medium-high heat. Grill the beef for 4 to 5 minutes per side for a medium doneness, basting with half of the Barbecue Sauce halfway through. Cook the onion rings on the hotplate, stirring occasionally, until golden brown, about 5 minutes. Remove the beef from the heat and let it rest, covered loosely with foil, for 5 minutes. Transfer the onions to a bowl and cover to keep warm.
  • Pierce potatoes all over with a fork and place them on a microwave-safe plate lined with paper towels. Cover with another piece of paper towel and microwave on HIGH for 6 to 8 minutes until tender.
  • In a big bowl, mix sour cream, lime juice, and 2 tablespoons of warm water. Add coleslaw mix and season with salt and pepper. Toss to combine. Cut a cross in the top of each potato, gently open the tops, and place on serving plates. Finish with a scoop of coleslaw and a sprinkle of cheese.
  • Drizzle the remaining Barbecue Sauce over the steaks and garnish with onion. Serve alongside jacket potatoes and grilled corn.

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