1

Smoky sirloin steaks with corn and cabbage slawSERVES 4

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 woodchipsrequired.

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 ½ small cabbage)
½ cup torn mint leaves
½ cup torn dill

3 spring onions, thinly sliced

60 gm mayonnaise

60 gm (¼ cup) sour cream

60 ml (¼ cup) apple cider

vinegar

1 tbsp tomato sauce

1 garlic clove, finely grated

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.➤