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.
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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
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
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