Smoky sirloin steaks with corn and cabbage slaw

SERVES 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 woodchips required.

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.