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Chipotle Flank Steak and Slaw

July 6, 2018


½ cup fruit-based barbecue sauce
¼ cup mayonnaise
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 head green cabbage
3 tablespoons vegetable oil
4 large cloves garlic, minced
1 tablespoon sweet-and-spicy barbecue
rub (preferably paprika-based)
1 cup mayonnaise
½ red onion, diced
4 scallions, thinly sliced
2 tablespoons apple cider vinegar
2 tablespoons whole-grain mustard
4 teaspoons granulated sugar
4 teaspoons turbinado sugar
2 teaspoons ground coffee
1 teaspoon chipotle chile powder
Kosher salt
1 1½-pound flank steak

1 cup apple or cherry wood chips


1. Make the South Beach Sauce; Whisk the barbecue sauce, mayonnaise and garlic in a
medium bowl. Taste and season with salt and pepper. Refrigerate until ready to use.
2. Soak the wood chips in water at least 30 minutes; drain, Heat a charcoal grill and
prepare for indirect grilling; Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn off to a low heat (250’).
3. Meanwhile, prepare the Blue Smoke Slaw; Using a small sharp knife, carefully remove the core of the cabbage, creating a cavity for stuffing. (Make the cavity deeper than it is wide to keep the leaves attached.) Combine the vegetable oil, garlic and barbecue rub in a small bowl; mix well. Stuff some of the mixture into the cavity in the cabbage; let soak in for a minute, then add a little bit more.
4. Scatter a handful of the drained wood chips over the hot coals. Transfer the cabbage to
the cooler side of the grill, over the drip pan, cored-side up, Cover the grill and cook until
the cabbage is slightly softened and taking on color from the smoke, 2 to 3 hours, adding
more wood chips halfway through and more charcoal as needed.
5. Cut the cabbage in half and let cool for a few minutes, then thinly slice. Transfer the
sliced cabbage and garlic mixture from the cavity to a large bowl.
6. Combine the mayonnaise, red onion, scallions, vinegar, mustard and granulated sugar in a small bowl and whisk to combine. Pour the dressing over the cabbage mixture and toss to coat. Refrigerate until ready to serve.
7. Make the steak; Spread out the coals arid bring the grill temperature up to high (5O0),
adding more charcoal as needed. Mix the turbinado sugar, ground coffee, chile powder and 2 teaspoons salt in a small bowl. Blot the steak dry with paper towels, then season with the coffee rub, Grill the steak over direct heat until a thermometer inserted into the center registers 125 degrees. 6 to 8 minutes per side for medium rare. Let rest 10 minutes, then thinly slice against the grain. Serve with the slaw amid the South Beach Sauce.


From → Beef, Recipes, Salad

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