Directions

1. 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.

2. 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.

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

4. 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.

5. 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.
6. 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.
7. 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.

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

9. 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 125°F. Let rest ten minutes. Slice thin, across the grain of the meat. Serve over the Blue Smoke Slaw, drizzled with the South Beach Sauce.