Night after night it stares up at you, challenging you in ways you never thought possible, begging for originality: the dinner plate. I know that on the surface, peering in from your side of the paper this looks like a strange steak sandwich, a poorly lit one (look, it was late, okay?) But from my seat, right here, it’s a purple and red fiesta that lends a little smokiness from the chipotle peppers to the steak–london broil to be exact. Yeah, yeah, I know London broil steak can’t seem to shake it’s bad reputation of being tough.
I have a thing for the down and out and sometimes find things that are lowly with bad reps to be worthy of my attention as it is inexcusable to dismiss anything without giving it a chance to shine. Well, I have two things to say about this little piece of meat. It is inexpensive and it’s quite exquisite and delicate when properly cut against the grain of the meat. I’m not sure if he was simply starving as he so often is right after school but Christian grumbled with a fully stuffed mouth something about it being amazing which completely surprises me because in all honestly the slaw that embellishes this otherwise exquisitely humble piece of meat is in a word PECULIAR. But I mean that word in the best sense possible. I don’t know what it is but when I get a thumbs up from my child, my world seems to smile. Rest assured, he’s not an avid approving critic. He’s one tough cookie and it’s hard to squeeze out a positive response. He loves food and has a surprisingly mature palate. So, for the most part I’ve come to rely on his opinion. We seem to have found some common ground in food.
Right so, about the slaw: I’m a bit partial to slaws especially since unofficially grill season has arrived given the weather has encouraged it. Sigh. I love warm weather. I love sunshine. I love summer clothes, summer shoes and summer food. Last time, about the slaw: Lime, chipotle peppers, red cabbage, cilantro, and just a hint of red onion. The color is magnificent and in my book that’s a huge plus. The taste is hot, no I mean spicy hot but you can control the heat by adding say one chipotle pepper rather than three like I did. Don’t skip the peppers though. They’re smokey and combined with the lime and cilantro it really does give a stellar performance. This little number won’t disappoint.
Red Cabbage And Steak Sandwiches
By Published: May 4, 2010
- Yield: 4 Servings
It's smokey and combined with the lime and cilantro it really does give a stellar performance. This little number won’t disappoint.
Ingredients
- 1 London broil steak
- 1 small red cabbage
- 2 T. red onion minced
- 1-3 chipotle peppers canned
- 1 T. honey or white sugar
- 1/3 cup mayonaise
- 2 limes juiced
- 1 T lime zest
- 3 T. cilantro leaves
- 4 pepper jack cheese slices
- salt, pepper, onion and garlic powder season the steak with this
- 4 focaccia bread rolls
Instructions
- Season the 1 1/2 inch thick steak and grill for 4 minutes on each side over a 500 degree flame on the grill. Let rest then slice against the grain in thin strips.
While the meat is grilling, in a food processor attach the shredder attachment and shred the cabbage. Place in a bowl. Now combine the peppers, honey, mayo, and lime juice. Mix thoroughly. Zest the lime over the cabbage and mix in the sauce. Stir.
Heat the bread for 10-15 seconds in the microwave to soften. Place a generous amount of steak slices on the bread, top with cheese and a tablespoon of slaw. Enjoy!
