Chile and Honey Barbecued Steaks with Coleslaw
Fire up the grill for a showstopping meal with these Chile and Honey Barbecued Steaks with Coleslaw, the perfect blend of smoky, savory, and sweet. Juicy ribeye or sirloin steaks are marinated in a bold mixture of honey, soy sauce, garlic, chile powder, and smoked paprika, then grilled to tender perfection with a caramelized glaze. Paired with an irresistibly creamy, tangy coleslaw featuring crisp green and red cabbage, crunchy carrots, and a zesty dressing of apple cider vinegar and Dijon mustard, this recipe delivers layers of flavor and texture in every bite. Ready in under an hour, it's an ideal choice for a summer barbecue or weeknight dinner. Perfectly balanced with a sweet heat, this dish is a surefire crowd-pleaser that brings effortless elegance to the table.
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Recipe Information
Ingredients
- 4 pieces Beef steaks (ribeye or sirloin)
- 3 tablespoons Honey
- 2 tablespoons Soy sauce
- 3 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 2 teaspoons Chile powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 cups Green cabbage, shredded
- 2 cups Red cabbage, shredded
- 2 cups Carrots, grated
- 1 cup Mayonnaise
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Sugar
- 1 teaspoon Celery seeds
Instructions
In a small bowl, whisk together honey, soy sauce, olive oil, minced garlic, chile powder, smoked paprika, salt, and black pepper to create the marinade.
Place the steaks in a shallow dish or a resealable plastic bag. Pour the marinade over the steaks, making sure they are evenly coated. Marinate for at least 20 minutes at room temperature or up to 4 hours in the refrigerator.
While the steaks marinate, prepare the coleslaw by combining the shredded green cabbage, red cabbage, and grated carrots in a large mixing bowl.
In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, and celery seeds. Season with a pinch of salt and pepper, to taste.
Pour the dressing over the cabbage mixture and toss thoroughly to coat. Cover and refrigerate the coleslaw until ready to serve.
Preheat your grill or barbecue to medium-high heat. Remove the steaks from the marinade, allowing any excess to drip off.
Grill the steaks for 4-6 minutes per side, depending on your desired level of doneness. Use a meat thermometer to ensure proper cooking (135°F for medium-rare, 145°F for medium).
Once cooked, remove the steaks from the grill and let them rest for 5 minutes before serving.
Serve the grilled steaks with a generous portion of coleslaw on the side. Enjoy your smoky, sweet, and tangy meal!
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 30.9 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 25.0 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 145 mg | 11% | |
| Iron | 8.9 mg | 50% | |
| Potassium | 1457 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
