BBQ Classic Steak

Any flavor of BBQ sauce works here from sticky-sweet, ketchup-based Kansas City style sauce to Carolina mustard “pucker-up” sauce.

For the Coleslaw

• ½ c mayonnaise
• ¼ c apple cider vinegar
• 1 Tbsp granulated sugar
• ½ tsp celery seed
• ¼ tsp Kosher salt
• ¼ tsp ground black pepper
• One 14 oz package of pre-shredded slaw mix
• 1 fennel bulb, cleaned and thinly sliced

1. For the coleslaw dressing: To a small bowl, add mayonnaise, vinegar, celery seed, sugar, salt, and black pepper. Whisk until fully incorporated.
2. For the slaw: Add the thinly sliced fennel to the slaw mix and mix in half of the coleslaw dressing and let stand for 15 minutes before serving.

For the BBQ Meati™ Steak

• 4 Meati™ Classic Steaks, thawed.
• 2 Tbsp preferred dry rub
• 1 c preferred BBQ sauce, plus more for serving

1. Heat grill to medium and brush the grate with oil.
2. Coat the Meati™ steaks in dry rub and brush with BBQ sauce before placing them on the grill.
3. Cook on one side for 4 minutes then flip and cook for another 4 minutes. Turn Meati™ steak as needed avoiding the hottest spots on the grill. Brush with more BBQ sauce as it cooks. Cook until the Meati™ steaks reaches an internal temperature of 165°F.
4. Take Meati™ steaks off the grill and brush with more BBQ sauce or serve it on the side.

For Assembly

Slice Meati™ steak into four pieces, drizzle BBQ sauce over top and serve with coleslaw, grilled corn, and fresh sliced watermelon.