Hickory Beef Steaks with Smoky Corn and Garlic Bread

Hickory Beef Steaks with Smoky Corn and Garlic Bread

Ready in 40 minutes • Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, April 14, 2019.
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Ingredients

Beef Steak

  • 1 pack beef sirloin steaks
  • 2 tsp BBQ hickory salt

Smoky Corn

  • 3 corn cobs
  • 1 pack corn spice mix

Garlic Bread

  • 1 pack garlic butter rolls

Slaw

  • ¼ cabbage *
  • 2 carrots
  • 1 bunch coriander
  • 1 pack chipotle sour cream
  • 1 pack pepitas

Have Handy

  • oil
  • salt
  • Pepper
  • vinegar

Steps

  1. Prep beef Preheat BBQ hot plate and grill to medium. Pat beef dry, rub with BBQ hickory salt and a drizzle of oil. Season with pepper and set aside.
  2. Prep sides Peel corn and cut in half. Toss with corn spice mix and a drizzle of oil. Season. Divide garlic bread into two even piles and wrap in foil. Shred cabbage until you have about 3 cups worth; grate carrots; roughly chop coriander. Toss veggies in a bowl with chipotle sour cream and a drizzle of vinegar. Season and sprinkle with pepitas.
  3. Cook beef Cook beef, on grill, for about 3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered.
  4. Cook corn and bread Place corn on BBQ hot plate and cook for about 10 minutes, until tender and golden. Turn often to ensure even cooking. Place garlic bread on grill and cook for about 10 minutes, until heated through. Turn often to avoid burning.
  5. To finish Slice beef thinly against the grain.
  6. Serve beef, corn and slaw with garlic bread. Season with hickory salt.

Nutritional Information

Energy 2469 kj
590 kcal
Protein 39.1g
Carbohydrate 37.4g
Fat 30.9g