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.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

While the steaks marinate, prepare the coleslaw by combining the shredded green cabbage, red cabbage, and grated carrots in a large mixing bowl.

Step 4

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.

Step 5

Pour the dressing over the cabbage mixture and toss thoroughly to coat. Cover and refrigerate the coleslaw until ready to serve.

Step 6

Preheat your grill or barbecue to medium-high heat. Remove the steaks from the marinade, allowing any excess to drip off.

Step 7

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).

Step 8

Once cooked, remove the steaks from the grill and let them rest for 5 minutes before serving.

Step 9

Serve the grilled steaks with a generous portion of coleslaw on the side. Enjoy your smoky, sweet, and tangy meal!

Nutrition Facts

Serving size	(2173.6g)

Amount per serving	% Daily Value*
Calories	5083.8

Total Fat 404.7g	0%
Saturated Fat 94.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 875.3mg	0%
Sodium 5373.7mg	0%
Total Carbohydrate 195.8g	0%
Dietary Fiber 28.7g	0%
Total Sugars 101.4g
Protein 206.9g	0%

Vitamin D 56IU	0%
Calcium 543.0mg	0%
Iron 28.8mg	0%
Potassium 5469.1mg	0%

*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.

Source of Calories

Fat: 69.3%

Protein: 15.8%

Carbs: 14.9%