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)


  1. Prepare chimichurri.
  2. Season and cook steak as desired. Remove from heat and let rest.
  3. 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.
  4. In a separate bowl, whisk together, chimichurri, mayo, and honey mustard. Pour onto cabbage and toss.
  5. Slice steak against the grain and plate. Top with chimichurri, garnish with pickled onions and fresh parsley.
  6. 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.

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