Chipotle Steak and Grilled Cabbage
- 2 - 1/2 inch (1.27 cm) thick slices of a small cabbage, 4-5 inches (10.16-12.7 cm) wide
- 1 garlic clove, minced
- 1/2 teaspoon (2 ml) cumin
- pepper to taste
- salt to taste
- 1 tablespoon (15 ml) olive oil
- 8 oz (226.7 g) serving of Chipotle Steak
Rinse the cabbage, and remove any unsavory exterior leaves. Cut 1/2 inch (1.27 cm) slices through the cabbage. It is best to use a small cabbage so that the circle "steak" of cut cabbage is on average 4-5 inches (10.16-12.7 cm) wide, as this is the dimension our macronutrient numbers are based off of. Brush the cabbage slices with olive oil, and season each one with cumin, garlic, salt and pepper.
Grill: Clean and oil your grill. Preheat the grill on medium-high. Cook the cabbage slices for 4-5 minutes each side. You want to get some flavorful crispy edges on your cabbage, while still keeping the cabbage steak firm enough to stay together.
Broil: Place cabbage steaks on an parchment lined baking pan, and broil the cabbage until it is appropriately browned and lightly cooked. Cook each side around 4-5 minutes, or to preference. You want to get some flavorful crispy edges on your cabbage, while still keeping the cabbage steak firm enough to stay together.
When cooked to preference, plate all the cabbage steaks. Top each cabbage steak with 4oz/113.39 g of cooked Chipotle Steak.
Top with a dressing/cream of your choice, or just enjoy the recipe in its simple goodness! Buen provecho!
Base recipe yields 2 servings of 7.08 oz/220.8 g a piece.