GRILLED CHIPOTLE FLANK STEAK WITH BLUE SMOKE SLAW
Tom Jackson was one of the few non-restaurant chefs invited to the event, but his success on YouTube more than qualified him for the gig. The in-house chef at All Things Barbecue, a store in Kansas, shares his love of 'cue with more than 100,000 subscribers through weekly videos. His idea to serve coffee-and-spice-rubbed flank steak with smoked cabbage was inspired by a slaw recipe from his friend Eric Gephart. "Flank steak is so flavorful and tender if done right," Tom says. "And having the smoked slaw meant we didn't need to smoke the meat, too."
Provided by Food Network
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- 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.
- 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 degrees F).
- 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.
- 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.
- 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.
- 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.
- Make the steak: Spread out the coals and bring the grill temperature up to high (500 degrees F), 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 F, 6 to 8 minutes per side for medium rare. Let rest 10 minutes, then thinly slice against the grain. Serve with the slaw and the South Beach Sauce.
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Jocelyn
[email protected]This recipe is a keeper! The steak was cooked perfectly and the slaw was delicious. I will definitely be making this again.
Philip Palfrey
[email protected]I've made this dish several times now and it's always a hit. The steak is always tender and juicy, and the slaw is always fresh and flavorful.
Riaz Amani
[email protected]This dish was easy to make and turned out great! The steak was moist and flavorful, and the slaw was refreshing and tangy.
Ajit Sardar
[email protected]This recipe was a bit too spicy for me, but my husband loved it. I think next time I'll use less chipotle powder.
Star Faux
[email protected]I'm not a fan of chipotle, so I used a different marinade for the steak. The slaw was also good, but I added a bit of extra vinegar to give it more tang.
noah madigan
[email protected]This dish was easy to make and very flavorful. The steak was tender and juicy, and the slaw was a great addition.
Shah8080
[email protected]I loved the smoky flavor of the steak. The slaw was also very good, but I thought it was a bit too tangy for my taste.
Meek Rayzor
[email protected]This recipe is a keeper! The steak was cooked perfectly and the slaw was delicious. I will definitely be making this again.
Asim Bangash
[email protected]I've made this dish several times now and it's always a hit. The steak is always tender and juicy, and the slaw is always fresh and flavorful.
Eurita Charley
[email protected]This recipe was easy to follow and turned out great! The steak was moist and flavorful, and the slaw was refreshing and tangy.
Tamim King
[email protected]The slaw was a bit too sweet for my liking, but the steak was cooked perfectly.
Mandev Bhatt
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. I think next time I'll use less chipotle powder.
charles bristone
[email protected]I'm not usually a fan of flank steak, but this recipe changed my mind. The chipotle marinade made the steak incredibly flavorful and tender.
Md Hasan Official song
[email protected]Wow! This recipe did not disappoint. The steak was juicy and tender, and the slaw was the perfect accompaniment. I'll definitely be making this again.
Koketso seolwane
[email protected]This grilled chipotle flank steak with blue smoke slaw was an absolute hit at our last BBQ! The steak was perfectly cooked and incredibly flavorful, with a nice smoky kick from the chipotle. The slaw was also delicious and refreshing, with a tangy dr