Grilled Sriracha Steak & Broccoli Slaw
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- ½ cup
- Sensations by Compliments Spirited Mickie Seriously Sriracha BBQ Sauce
- 125 mL
- ½ pkg
-
Sensations by Compliments Cracked Peppercorn Seasoned
Butter & Canola Oil, melted and cooled - 50 g
- 1
- jalapeño pepper, finely chopped (optional)
- 1 tbsp
- lime zest
- 15 mL
- 2 tbsp
- lime juice
- 30 mL
- 2
- cloves garlic, minced
- 1 tsp
- salt, divided
- 5 mL
- 2
- inside round marinating steaks (14 oz/400 g each)
- ½ cup
- mayonnaise
- 125 mL
- ½ cup
- plain 2% yogourt
- 125 mL
- 2 tbsp
- orange zest
- 30 mL
- ¼ cup
- orange juice
- 60 mL
- ¼ cup
- coarsely chopped fresh cilantro
- 60 mL
- ½ tsp
- pepper
- 2 mL
- 1 pkg
- broccoli slaw (12 oz/375 g)
- 1
- broccoli crown, cut into small florets
Directions
Step 1
Whisk together barbecue sauce, seasoned butter, jalapeño (if using), lime zest and juice, garlic, and ½ tsp (2 mL) of the salt in large bowl. Scrape mixture into large re-sealable plastic bag. Add steaks to bag, rubbing to coat steaks completely. Place bag in bowl (to guard against leaks) and refrigerate at least 30 min. or overnight.
Step 2
Remove steaks from marinade (discard marinade in bag). Place steaks on grill preheated to high heat. Grill 4 to 5 min., until browned and lightly charred. Flip steaks and continue grilling 3 to 4 min. for medium-rare (145°F/63°C) or to desired doneness. Tent steaks with foil to rest.
Step 3
Meanwhile, combine mayonnaise, yogourt, orange zest and juice, cilantro, pepper and remaining ½ tsp (2 mL) salt in large bowl. Add slaw and broccoli florets; mix well. Thinly slice steaks and serve with slaw.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 710
- Fat:
- 37 g
- Saturated Fat:
- 10 g
- Carbs:
- 30 g
- Fibre:
- 6 g
- Sugar:
- 13 g
- Cholesterol:
- 160 mg
- Protein:
- 68 g
- Sodium:
- 1270 mg
