Recipe courtesy of Tom Jackson
From:
Food Network Magazine
Grilled Chipotle Flank Steak with Blue Smoke Slaw
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 721
- Total Fat
- 54
- Saturated Fat
- 10
- Carbohydrates
- 32
- Dietary Fiber
- 6
- Sugar
- 22
- Protein
- 27
- Cholesterol
- 96
- Sodium
- 958
- Total: 4 hr
- Active: 1 hr 15 min
Ingredients
1/2 cup fruit-based barbecue sauce
1/4 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
1/2 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 1 1/2-pound flank steak
1 cup apple or cherry wood chips
Directions
- 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.