Grilled coffee-crusted flank steak with smoked cabbage

Votes: 1

How to Cook - Grilled Coffee-Crusted Flank Steak with Smoked Kale

Time: 4 hours.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Calories 721, total fat 54 G., saturated fats 10 G., proteins 27 G., carbohydrates 32 G., fiber 6 G., cholesterol 96 mg, sodium 958 mg, sugar 22 G.

To enjoy amazing smoked meat, you don't have to spend all day smoking it. The key is choosing the right seasonings and garnish. Beef flank steak is rubbed with smoked chipotle peppers and ground coffee and grilled for a few minutes until crispy and savory. The result is a juicy, smoky flavor. A garnish of smoked cabbage only enhances this delicacy. The cabbage is stuffed with a spicy barbecue mixture through a hole in the stem and then smoked whole on the grill. This takes much less time than smoking meat, and you get a unique dish with a stunning bouquet of flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 flank steak weighing 0.7 kg.
0.5 tbsp. fruit barbecue sauce
1/4 cup mayonnaise
1 small clove of garlic, crushed
1 head of white cabbage
3 tablespoons of vegetable oil
4 large cloves garlic, minced
1 tbsp. sweet and hot dry barbecue marinade (preferably with paprika)
1 cup mayonnaise
Half a red onion, diced
4 green onions, thinly sliced
2 tablespoons apple cider vinegar
2 tbsp. grainy mustard
4 tsp. granulated sugar
4 tsp. sugar turbinado
2 tsp ground coffee
1 teaspoon chipotle chili powder
1 cup apple or cherry wood chips

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, seasoning for grilled meat, white cabbage, barbecue sauce, chili seasoning, whole grain mustard, coffee

Cooking the dish according to the recipe:

Make South Beach SauceIn a medium bowl, combine the barbecue sauce, mayonnaise, and garlic. Season with salt and pepper to taste. Refrigerate until ready to use.
Soak the wood chips in water for at least 30 minutes; drain. Preheat the charcoal grill and prepare the indirect heat zone: rake the coals to one side, leaving the other side empty. Place a drip pan on the indirect heat zone. Let the coals burn down until the grill temperature reaches 120°C.

Meanwhile, prepare a warm smoked cabbage salad.Using a small, sharp knife, carefully remove the core of the cabbage to create a cavity for the filling. Make the cavity deeper than it is wide to keep the leaves together. Combine the vegetable oil, garlic, and dry barbecue marinadeMix well. Stir some of the mixture into the cabbage cavity; let it soak for a minute, then add a little more.
Sprinkle a handful of soaked wood chips over the coals. Place the cabbage, core-side up, on the cooler side of the grill above the drip tray. Cover the grill and cook until the cabbage is slightly softened and darkened, 2-3 hours, adding more wood chips as needed halfway through the smoking period.
Cut the cooked cabbage in half and let it cool for a few minutes, then shred finely. Transfer the chopped cabbage and garlic from its cavity to a large bowl.
Combine the mayonnaise, red onion, green onions, vinegar, mustard, and sugar in a small bowl and whisk until evenly distributed. Pour the dressing over the cabbage and toss to coat completely. Refrigerate until ready to serve.
Make a coffee-crusted steakSpread coals over the entire grill surface and preheat to 500°F (260°C), adding more coals if needed. In a small bowl, combine brown sugar, ground coffee, ground chipotle chili, and 2 teaspoons of salt. Pat the meat dry with paper towels, then sprinkle with ground coffee. Grill the steak over direct heat until a thermometer inserted into the center registers 125°F (52°C), 6-8 minutes per side for medium-rare. Let the meat rest for 10 minutes, then slice thinly against the grain.
Serve with warm coleslaw and South Beach dressing.

Author of the recipe - Tom Jackson is an author and zoologist who travels from England as a conservationist to support natural wonders such as coral reefs and tropical forests.

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