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
- For the coleslaw dressing: To a small bowl, add mayonnaise, vinegar, celery seed, sugar, salt, and black pepper. Whisk until fully incorporated.
- 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
- Heat grill to medium and brush the grate with oil.
- Coat the Meati™ steaks in dry rub and brush with BBQ sauce before placing them on the grill.
- 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.
- Take Meati™ steaks off the grill and brush with more BBQ sauce or serve it on the side.
Slice Meati™ steak into four pieces, drizzle BBQ sauce over top and serve with coleslaw, grilled corn, and fresh sliced watermelon.
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