Grilled Steak and Kohl Rabi Slaw!
Steak and Riverford slaw – grilled Louisiana steaks with a super summery slaw. This is the perfect recipe for using up a veg box alien like the kohl Rabi. It’s sweet, bitter and juicy and makes a refreshing change to a standard slaw – ditch the mayo and keep your slaw light with a lemon oil dressing.
Method:
- Marinade your steaks in BBQ spices, chopped thyme, salt and cracked black pepper for at least 1-2 hours or ideally overnight. Drizzle with oil and preheat your grill for 10-15 mins.
- Once the Outdoor Chef reahes at least 200˚C cook the steaks, peppers, onion and steaks for 8-10 minutes turning occasionally.
- Then remove the steaks and keep warm under a sheet of tin foil to rest. Cook the veg for a further 10 mins until charred and soft.
- Meanwhile make a simple slaw by lightly tossing thinly sliced celery, kohl rabi and apple in a lemon and oil. Season to taste.
- Serve the rested grilled steaks and charred veg on a bed of fresh slaw. Garnish with a little fresh thyme and a final pinch of smoked sea salt.
This dish was barbecued using the Outdoor Chef Davos 570 G Gas BBQ. For more information and prices, click here.
Ingredients:
Serves 4
On the grill:
- 4 bavette steaks
- 1 tbsp BBQ spice rub
- 1 tbsp olive oil
- Pinch of smoked sea salt
- 2 apricots
- 1 red onion, sliced into segments
- 1 red pepper, roughly chopped into strips
- 2-4 sprigs of thyme
For the slaw
- 1 apple, thinly sliced
- ½ kohl rabi bulb, peeled and thinly slived
- 1 stick of celery, thinly sliced
- Juice of ½ lemon
- 1 tbsp olive oil
- Pinch of sea salt
![RSZ Steak Salad_0003_GRILLEDSTEAKSALAD-0808.jpg](https://www.homepizzaovens.co.uk/wp-content/uploads/2022/06/RSZ-Steak-Salad_0003_GRILLEDSTEAKSALAD-0808.jpg.jpg)
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