Grilled Steak Recipe with Spicy Slaw
Grilled Steak is topped off with a peppery butter and paired with a spicy slaw for an irresistible dish that you will turn to, again and again, all summer long. This combination is ridiculously delicious! The trick to making perfectly grilled steaks is to let them come to room temperature before cooking and rest at least five minutes before cutting. For best results, I recommend using an instant read thermometer and referring to the temperature chart in the FAQ section.
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 40 minutes
- 1 1/2 pounds steak
- Salt and McCormick® Black Pepper
- 1/2 cup butter at room temperature
- 1 teaspoon McCormick® Black Pepper
- 1/2 teaspoon sea salt
- 6 cups thinly sliced cabbage
- 1/2 cup diced red onion
- 1/4 cup pickled jalapeños chopped
- 1/2 cup mayonnaise
- 1/4 cup Frank’s® RedHot® Original Sauce
- 1 tablespoon French’s® Mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon sugar or sweetener of choice
- Salt to taste
- 1/4 teaspoon McCormick® Black Pepper
Let the steak sit at room temperature for 30 minutes.
While the steak is coming to room temperature, make the butter and slaw.
Place the cabbage, red onion, and jalapeños in a large bowl.
In a small bowl, whisk together mayonnaise, Franks® RedHot® Original Sauce, French’s® Mustard, lemon juice, sugar, salt, and pepper. Add to cabbage mixture and toss to combine.
Refrigerate until ready to serve.
Mix the butter, pepper, and salt in a small bowl. Using clean hands, form into a log. Refrigerate until ready to serve.
Prepare a grill for medium-high heat; oil the grill grate.
Pat the steaks dry and season liberally with salt and pepper.
Grill steak to desired doneness, about 5 minutes per side for medium-rare. Let rest for 5 minutes, then top with butter and serve with slaw.
Calories: 524kcal | Carbohydrates: 6g | Protein: 24g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 118mg | Sodium: 848mg | Potassium: 383mg | Fiber: 1g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 14.8mg | Calcium: 30mg | Iron: 2.2mg