Ingredients

• 1 large onion
• a glug of olive oil
• 1 red chilli
• 2 cloves of garlic
• 1 can of fizzy cola (330ml)
• 1 tsp of smoked paprika
• 1 tbsp of soy sauce
• a generous squeeze of tomato purée
• 4 beef steaks
• 4 corn on the cobs
• a knob of butter
• 2 large baking potatoes
  
  
  
  

Recipe

peel and slice the onion and fry in a hot frying pan with the oil for 2 minutes.
deseed and dice the chilli and peel and crush the garlic and add to the onions and cook for a few minutes.
add the paprika, soy sauce and tomato purée to the pan, stir and then take off the heat and leave to cool slightly.
pour the cold coke into the ovens and use the marinade to submerge your beef steaks in
leave to marinade in a covered container overnight in the fridge.
heat up the griddle pan or BBQ for the steaks and preheat the oven to 180°C.
slice the baking potatoes in half and score across the flat side both ways to form a criss-cross. Place the potatoes in a baking tray, drizzle with oil, salt and pepper and place in the oven for 40 minutes.
wrap each corn on the cob in foil with a knob of butter, salt and pepper.
bake the corn in the oven once the potatoes have been in for 40 minutes. The corn and potatoes will need another 20 minutes.
wipe off any excess sauce from the beef and pour the remaining marinade into a saucepan and heat to reduce a little.
put the steak on the hot griddle pan and cook on both sides for a few minutes, depending on how you like it cooked, and leave to rest for 2 minutes.
serve the steak with a drizzle of sauce on top with the corn on the cob and the roasted potato half.

serves 4.