Grilled Cabbage Steaks With Cilantro Lime Sauce Food

CABBAGE STEAKS

Steps:

• Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.
• Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets.
• In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush over one side of the cabbage, then flip the cabbage over and brush the other side. Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. (If you are using one pan, roast it on the center rack; if two, use the the upper and lower-third racks.) Halfway through the baking time, rotate the pan(s) 180 degrees; if you are using two pans, switch their positions on the upper and lower racks at this point too. No need to flip the cabbage over. Don't worry about any extra crispy, dark leaves around the very outsides; they'll taste incredible.
• While the cabbage bakes, toast the pecans in the oven at the same time: spread the pecans onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant and the center of a pecan is light tan when broken in half, about 8 minutes, tossing them once halfway through. DO NOT WALK AWAY during the last several minutes of baking. Nuts love to burn the second you do. Remove the pecans from the oven and transfer immediately to a cutting board (if you leave them on the hot pan and they are super toasted already, they may burn). Let cool, then roughly chop.
• Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans. Serve hot.

SUNNY'S EASY GRILLED CABBAGE "STEAKS" WITH APPLE SALAD

Steps:

• Make the sauce. Stir together the hot pepper jelly, orange juice, vinegar, a pinch of salt and a few grinds of pepper in a bowl or liquid measure. Stir and set aside.
• Grill the cabbage. Preheat the grill to 350 degrees F.
• Brush both sides of the cabbage with olive oil and sprinkle with salt and pepper. Place the slices over the direct heat of the grill and cook until the bottom is slightly charred, about 5 minutes. Flip the cabbage and brush with the pepper jelly sauce. Cook for another 4 to 5 minutes and remove to serving plates.
• Top with the salad. Combine the apples, tomatoes, scallions, lemon juice and a drizzle of the sauce in a medium bowl (make it as saucy as you like). Toss to coat and place an equal amount of the salad on the center of each grilled cabbage slice. Top with a few basil leaves. Eat it!

GRILLED STEAKS WITH CILANTRO SAUCE

Steps:

• Place herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended., Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut steaks into 1/4-in. slices; serve with sauce.

GRILLED CABBAGE STEAKS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, vinegar, mustard, garlic powder, salt, and black pepper together in a bowl.
• Remove any loose outer leaves from the cabbage. Trim the stem so the cabbage sits flat on a cutting board. Cut vertically into six 3/4-inch-thick "steaks". Place the steaks on a baking sheet.
• Brush one side of the steaks with some of the oil mixture.
• Place the steaks on the grill, oiled-side down; close the lid and grill for 5 minutes. Brush more oil mixture on top and gently flip over; close lid and grill until tender-crisp and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with any remaining oil mixture.

FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
• Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
• For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
• For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
• Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
• Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.

GRILLED CABBAGE STEAKS WITH CREAMY CHIPOTLE DRESSING

Steps:

• Prepare a grill or cast-iron grill pan for medium-high heat. Clean and oil the grill grates.
• Cut the green and red cabbage halves into 6 wedges each, about 1 inch thick, leaving the core intact. Add the cabbage wedges to a baking sheet, brush on both sides with the olive oil and season with 1 teaspoon salt and a few grinds of pepper. Grill the cabbage until charred and slightly softened, about 5 minutes per side. Transfer back to the baking sheet and allow to cool slightly.
• Combine the vinegar, sugar, black peppercorns, coriander seeds, mustard seeds, 2 teaspoons salt and 1/2 cup water in a small saucepan. Bring to a simmer over high heat and cook until the sugar dissolves, about 1 minute. Add the onions to a small heatproof bowl and pour the vinegar mixture over the onions. Set aside until ready to use.
• Whisk together the yogurt, lime juice, chipotle in adobo sauce, honey and 1/2 teaspoon salt in a small bowl until combined.
• Shingle the cabbage wedges on a serving platter, alternating between the green and red. Drizzle generously with the chipotle dressing and top with the tomatoes, corn, black beans, pickled onions, Cotija and cilantro.