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.
The Art of Fire Beefer Cheeseburgers with Truffle Mayo A gourmet twist on the backyard classic Some dishes are pure pleasure, and few things beat a great burger cooked over real fire. The Beefer Grill takes this classic to another level — a searingly hot ceramic burner reaching 800 degrees Celsius, caramelising the beef in [...]
Bresaola and Chargrilled Courgette Salad! This truly is summer on a plate - there's a charred depth that combines with the vibrant, light notes of succulent vegetables and zingy chilli heat. If you are looking for a colourful way to serve charcuterie al fresco then look no further. Grilling courgettes and serving with toasted almonds [...]
Cauli steak with wood fired vegetables! This oven roasted cauliflower steak with Romesco sauce and charred spring onions is a colourful feast of flavour and makes a great alternative to steak for a date night. The subtle wood fired flavour from the pizza oven works with the bitter-sweet and nutty flavoured cauliflower. Method Start by [...]
The Art of Fire Sugar Pit Iberico Pork Chop Sweet smoke and slow fire perfection Cooking Iberico pork is about restraint and respect. The marbled fat of this prized Spanish breed melts slowly, creating an extraordinary depth of flavour. Over the gentle, even heat of the Flamery Asado Grill, that richness meets caramelised sweetness from [...]
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:
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:
For the slaw
Related Posts
The Art of Fire – Beefer Cheeseburgers with Truffle Mayo
Bresaola and Chargrilled Courgette Salad
Cauli Steak with Wood-fired Vegetables
The Art of Fire – Sugar Pit Iberico Pork Chop