BBQ Meati™ Steak

Any flavor of BBQ sauce works here from sticky-sweet, ketchup-based Kansas City style sauce to Carolina mustard “pucker-up” sauce. For Meati™ steaks, the bolder the better. Using a dry rub and a BBQ sauce before grilling helps lock in the flavor. Make sure to brush the Meati™ steak with BBQ sauce during grilling to help it develop a delicious crust. Keep the slaw simple, yet elevated, by using a pre-shredded slaw mix and adding fresh fennel to it. Invest a few minutes making a quick and easy coleslaw dressing that is tangy enough to hold up against the Meati™ Steak. Only traditional pantry ingredients required. Serve with corn on the cob and fresh watermelon for a tasty summer.

Serves: 4
Prep time
10 min
Cook time
15 min
Total time
25 min

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.

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