Categories: Meals
Ingredients
- 1/2 cup fruit-based barbecue sauce
- 1/4 cup mayo
- 1 small garlic clove, minced
- Kosher salt and black pepper
- 1 head green cabbage
- 3 tbsp. vegetable oil
- 4 large garlic cloves, minced
- 1 tbsp. sweet-and-spicy barbecue rub
- 1 cup mayo
- 1/2 red onion, diced
- 4 scallions, thinly sliced
- 2 tbsp. apple cider vinegar
- 2 tbsp. whole-grain mustard
- 4 tsp granulated sugar
- 4 tsp turbinado sugar
- 2 tsp ground coffee
- 1 tsp chipotle chile powder
- Kosher salt
- 1 1/2 lb. flank steak
- 1 cup apple or cherry wood chips
Directions
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Make the South Beach Sauce: Whisk the barbecue sauce, mayo and garlic in a medium bowl. Taste and season with salt and pepper. Refrigerate until to ready to use.
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Soak the wood chips in water at least 30 minutes; drain. Heat a charcoal grill and prepare for indirect grilling.
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Meanwhile, prepare the Blue Smoke Slaw: Using a small sharp knife, carefully remove the corn of the cabbage, creating a cavity for stuffing. 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.
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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 lightly softened and taking on color from the smoke, 2-3 hours, adding more wood chips halfway through and more charcoal as needed.
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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.
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Combine the mayo, 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.
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Make the steak: Spread out the coals and bring the grill temp up to high, adding more charcoal as needed. Mix the turbinado sugar, ground coffee, chile powder and 2 tsp salt in a small bowl. Blot the steak dry with paper towels, then season with the coffee rub. Grill the steak over indirect heat until cooked through, 6-8 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.