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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RAUF ABDUL
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Shaka Samba
[email protected]I've never made flank steak before, but this recipe made it easy. The steak was cooked perfectly and the slaw was a great addition.
salaudeen Muhammed
[email protected]This is a great recipe for a special occasion dinner. It's sure to impress your guests.
Atif Ali786
[email protected]I made this recipe for my family and they loved it! Even my picky kids ate it all up.
Malik Aziz Awan
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The steak is so tender and juicy, and the slaw is delicious.
Saad Nasir
[email protected]I'm not a big fan of chipotle, but I really enjoyed this recipe. The marinade was flavorful without being too spicy.
Imtiaz Chishti
[email protected]The blue smoke slaw is the perfect complement to the steak. It's tangy and refreshing, and it helps to cut through the richness of the steak.
Raja Manzoor
[email protected]I love the smoky flavor of the chipotle marinade. It really gives the steak a unique flavor.
jana hasanin
[email protected]I've made this recipe several times and it never disappoints. The steak is always tender and juicy, and the slaw is the perfect side dish.
Magdaline Gyang
[email protected]This is my new favorite steak recipe! It's so easy to make and the results are amazing.
Tyrease Brown
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the steak and the slaw.
Tania Tuhin
[email protected]The chipotle marinade gave the steak a nice smoky flavor. I served it with the blue smoke slaw, and it was a delicious combination.
anamulhoqe bijoy
[email protected]This grilled chipotle flank steak with blue smoke slaw was a hit at my last BBQ! The steak was tender and flavorful, and the slaw was the perfect complement. I'll definitely be making this again.