Ingredients
¼ white cabbage, shredded
¼ red cabbage, shredded
2 carrots, grated
4 spring onions, chopped
½ bunch parsley, chopped
½ bottle Beerenberg Ranch Dressing
salt and pepper
4 x porterhouse steaks, approximately 250g each
1 bottle Beerenberg Barbecue Sauce
12 hot dog rolls
Directions
In a large bowl place the white & red cabbage, carrot, spring onion, parsley, Beerenberg Ranch Dressing and a pinch of salt and pepper. Toss to combine.
Preheat the barbecue to medium. Sprinkle the steaks with a pinch of salt and pepper. Place the steaks on the grill and cook for 1 minute on each side. Baste the top of the steaks with Beerenberg Barbecue Sauce. Flip and cook for another minute. Baste and flip the steaks three times, or until cooked to your liking. Remove the steaks from the grill and allow to rest for 10 minutes. Once rested, thinly slice the steaks.
To serve, add coleslaw to the hot dog buns and top with sliced steak and extra Beerenberg Barbecue Sauce.
