Name: Smoky sirloin steaks with corn and cabbage slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp smoked paprika; 2 tsp mustard powder; 2 tsp onion powder; 2 tsp brown sugar; 4 sirloin steaks (250gm each), at room temperature; olive oil, for drizzling; Corn and cabbage slaw; 2 corn cobs, husks and silk removed; olive oil, for drizzling; 500 gm thinly sliced cabbage (about 1⁄2 small cabbage); 1/2 cup torn mint leaves; 1/2 cup torn dill; 3 spring onions, thinly sliced; 60 gm mayonnaise; 60 gm (1⁄4 cup) sour cream; 60 ml (1⁄4 cup) apple cider vinegar; 1 tbsp tomato sauce; 1 garlic clove, finely grated

This is a riff on North Carolina’s Lexington-style barbecue and its “red slaw” tossed with a ketchup-based dressing. It’s quick yet still packs a smoky punch with no woodchips required.

Ingredients

1 tbsp smoked paprika

2 tsp mustard powder

2 tsp onion powder

2 tsp brown sugar

4 sirloin steaks (250gm each), at room temperature

olive oil, for drizzling

Corn and cabbage slaw

2 corn cobs, husks and silk removed

olive oil, for drizzling

500 gm thinly sliced cabbage (about 1⁄2 small cabbage)

1/2 cup torn mint leaves

1/2 cup torn dill

3 spring onions, thinly sliced

60 gm mayonnaise

60 gm (1⁄4 cup) sour cream

60 ml (1⁄4 cup) apple cider vinegar

1 tbsp tomato sauce

1 garlic clove, finely grated

Method

1.Preheat oven to 220°C and heat a barbecue or a char-grill pan to high. Combine spices, sugar and 2 tsp ground black pepper in a small bowl, rub mixture all over steaks, then drizzle steaks with oil and season with sea salt. Grill steaks, turning once, until well browned (1-2 minutes each side), then transfer to an oven tray and roast until cooked to your liking (3-4 minutes for medium-rare; you can also do this in a closed barbecue). Cover loosely with foil and rest (5 minutes).

2.For corn and cabbage slaw, drizzle corn with oil, season and grill on the barbecue or in the same pan on high, turning occasionally, until tender and slightly charred (10-12 minutes). Cool briefly, then cut kernels from cobs and combine in a bowl with cabbage, herbs and spring onion. Whisk remaining ingredients in a bowl, add to slaw, season, toss to combine and serve with steaks.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Ingredients

Method

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