Chipotle Flank Steak with Blue Smoked Slaw

Chef Tom is back and he’s bringing you his Food Network Magazine published recipe, Chipotle Flank Steak with Chef Eric’s Blue Smoked Slaw! Tom & Eric debuted this recipe at the Food Network & Cooking Channel’s South Beach Wine & Food Festival in February of 2018, and now we’re bringing it to you!

Grilled Chipotle Flank Steak & Blue Smoked Slaw Recipe

Ingredients

For the South Beach Sauce:

For the Blue Smoke Slaw:

  • 1 head green cabbage
  • 1/2 cup vegetable oil
  • 1/3 cup minced garlic
  • 3 tbsp R Butts R Smokin’ Ozark Heat BBQ Rub
  • 1 1/2 cups mayonnaise
  • 3 tbsp apple cider vinegar
  • 3 tbsp whole grain mustard
  • 2 tbsp white sugar
  • 1 cup medium red onion, small dice
  • 1/2 cup sliced scallions

Instructions

Trim any silver skin from the surface of the flank steak. Submerge the steak in one part Sweetwater Spice Ancho Chipotle Bath Brine (and 5 parts water). Let sit one hour for every pound of meat.

To make the South Beach Sauce, combine all ingredients and whisk to mix well. Taste and season with salt and pepper, to taste. Store in the refrigerator.

Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF set up for indirect grilling/smoking.

Using a knife, carefully remove the core of the cabbage, creating a cavity for stuffing. Combine the 1/2 cup vegetable oil with the garlic and R Butts R Smokin’ Ozark Heat BBQ Rub. Mix well. Fill the cavity in the cabbage with the garlic mixture.

Transfer the cabbage to the grill/smoker. Smoke until the cabbage is slightly softened and taking on color from the smoke, about 2-3 hours.

You might also enjoy: Grilled Tri-tip Steak Sandwich with Tomato Jam

Cut the cabbage in half and allow to cool for a few minutes. Slice the cabbage into 1/4” strips. Transfer the sliced cabbage and garlic mixture to a mixing bowl.

To make the slaw dressing, combine the mayonnaise, red onion, scallions, apple cider vinegar, mustard and sugar and whisk to combine. Pour the dressing over the cabbage mixture and toss to incorporate and coat. Transfer to the refrigerator until service.

Set the grill up for high heat (500ºF) direct grilling with GrillGrates in place over the firebox.

Remove the steak from the marinade. Remove excess liquid from the surface with a paper towel. Season with Cattleman’s Grill Smoky Chipotle Coffee Steak Rub. Grill the steak about 8 minutes each side, until internal temperature reaches 125ºF. Let rest ten minutes. Slice thin, across the grain of the meat. Serve over the Blue Smoke Slaw, drizzled with the South Beach Sauce.

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Yoder Smokers YS640 Pellet Grill

14 Comments

  1. Bill Landreth
    July 22, 2018

    Slaw was amazing with steak, but be careful because recipe says 3 cups mayo! Way to much. Went back and looked at the video and he’s only adding 1.5 cups mayo which is about right. All other ingredients nicely balanced. Remember just be nice to each other (love that part of his videos).

    Reply
    1. Admin
      July 23, 2018

      Oops. We will get that corrected. Thank you!

      Reply
      1. Joe
        July 28, 2018

        The recipe on the website lists 2 cups white sugar which is wrong. (Good thing I tasted first). Re-watched the video and it called for 2 tbls of white sugar. Big difference! Thanks for the great recipes!

        Reply
  2. Gary Blake
    July 25, 2018

    I would like to see your version of pulled pork or Boston butt, what spices or injection to use and how you would prepare one. Seems everybody has there own way of doing it when asked. Bone in or bone out and to wrap it or not.

    Reply
    1. Tom Jackson
      July 25, 2018

      Check out our video for Pulled Pork Sandwiches. It covers all of those topics! Thanks.

      https://thesauce.atbbq.com/video-pulled-pork-sandwich/

      Reply
  3. scottb
    July 28, 2018

    Only 2 tbsp sugar on the slaw. (not cups) Cooking it this weekend!

    Reply
    1. Tom Jackson
      July 28, 2018

      Typo corrected. Thanks!

      Reply
  4. Joe Rossio
    July 28, 2018

    The recipe above calls for 2 cup white sugar for the dressing. I followed the recipe to a tee and I sure am glad I tasted it before mixing it with the cabbage I smoked for 3 hrs because it was WAY too much sugar. I went back and re-watched the video and Chef Tom only added 2 Tbsp and NOT 2 cups. Could you update the recipe above so other don’t make the same mistake I made. My food turned out great! Thanks for the awesome recipes.

    Reply
    1. Tom Jackson
      July 28, 2018

      Wow. Quite a typo. We’ll get that corrected. Thanks!

      Reply
  5. Mick
    July 31, 2018

    The video stated the brine was 1 part Sweetwater Spice Ancho Chipotle Bath Brine to 5 parts water but the printed recipe calls for Sweetwater Spice Ancho Chipotle Bath Brine w/ equal part water. Would you mind clarifying? Thanks.

    Reply
    1. Tom Jackson
      July 31, 2018

      1 part Sweetwater to 5 parts water is correct. Thanks.

      Reply
  6. Justin
    September 4, 2018

    Help me out here, about how many servings would the two in the video make? What about the slaw? Average head yields…. 8 servings or thereabouts ?

    Reply
    1. Admin
      September 4, 2018

      When we calculate the servings we generally use a 1/4-1/3 pound per person. So yes, this would be about 8 servings or so.

      Reply
      1. Justin
        September 21, 2018

        So… it seems that I can’t find flank steak. Any changes you’d recommend to use sirloin?

        Reply

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