When I started cooking this dish the steak was supposed to be the star. And by the end, the slaw was front and center. I made chimichurri to top a nice steak along with pickled onions. I had leftover cabbage from another slaw recipe and mixed it with some red cabbage I planned to pickle. And then I had an idea. I would make a chimichurri aioli.
You may have to tweak this recipe to taste, since this was one that came to me spur of the moment. I wish more people were open to raw cabbage. I love making slaw from scratch because it’s easy and filling. I can eat a whole cabbage this way. Don’t worry–I only do it one half at a time.
- steak, seasoned and grilled to taste
- 1/4 cup and 2 tbsp chimichurri
- 1/4 red cabbage
- 1/4 green cabbage
- 1./4 cup mayo
- 2 tbsp honey mustard
- pickled onions (optional)
- fresh parsley (optional)
- Prepare chimichurri.
- Season and cook steak as desired. Remove from heat and let rest.
- Using a mandolin, carefully slice cabbage into thin strips. It’s easier to do in quarter pieces. Mix the red and green cabbage in a bowl.
- In a separate bowl, whisk together, chimichurri, mayo, and honey mustard. Pour onto cabbage and toss.
- Slice steak against the grain and plate. Top with chimichurri, garnish with pickled onions and fresh parsley.
- Serve steak with slaw immediately. You may want to half this recipe by keeping half the mixed cabbage and half the sweet chimichurri aioli separated until ready to eat.