New York Strip with Baja Slaw

I've been wanting to do the Baja slaw for a while.  I got the idea from a local favorite restaurant. They no longer serve the baja slaw, so I was very sad to see it go, however I feel this is  the perfect opportunity to perfect my own.   Let's just say this is a slight variation or twist on 'their' recipe ;)  I think this slaw is very versitile-by itself,  as a side dish, as a salad, or used as a garnish if you'd like.

Sherry Berry's Baja Slaw

1/2 red cabbage

1/2 green cabbage

1 red onion

2 1/2 carrots

3/4 cup of fresh cilantro

1/2 jicama root, julienned (optional)

Directions: 

Coarsely chop the  red and green cabbage.  

Cut up the red onion, . . . 

  

Grate the carrots, . . . 

and cut (or chop) the cilantro.  

Toss all ingredients in a large bowl.

Toss in a cranberry orange (or similar) vinaigrette dressing.  I used about a 1/4 cup. 

For a shortcut,  I used this one by Organicville  but you can also use the recipe shown below*:

Let slaw sit in fridge for about ten minutes for flavors to settle. 

This Baja slaw is a  delicious pair with a steak, grilled chicken or barbecue (ribs, sausage, brisket, etc.)  and has quickly become a summer grilling accomplice, so this may not be the last time you see the slaw, or variations of it in this blog. 

Now let's get to grillin'!

1. Pick a nice cut of meat- (below are my recommendations, but I chose a NY strip this time.)

• Steak:   Porterhouse, flank, filet mignon, strip, tenderloin, bone-in ribeye or a T-bone.
• Chicken:  Grilled or smoked chicken quarters, drumsticks, breasts, or thigh filets.
• Fish:  Grilled salmon, halibut, sole, seabass, tuna steak, or snapper.

2.  Marinate meat overnight.  I chose to use a McCormicks Grill Mates steak seasoning, but you may use onion powder, chopped garlic gloves, and pepper in lieu of prepared seasoning.  I rubbed the marinade over the steaks, and poured a 1/2 cup of vinegar over them and let sit overnight covered in the fridge.  You can marinate for as little as 30 minutes if you wish;  Just allow time for the flavors to marry.  Puncture the steak(s) with a fork many times on each side (50-60 punctures on each side will suffice.)

 

3.  Heat the grill to 375, and grill steak(s) for 7-10 minutes on each side.  For desired internal tempertures, depending on how you want your steak prepared, you may use a meat thermometer.  You may also baste the steaks with a steak sauce after flipping each side. 

4.  Once steaks are done, serve with a side of Baja slaw, and you're ready for a backyard barbecue (or dinner party indoors- where there's no mosquitos...lol)

*Cranberry Orange Vinaigrette

• 1/4 cup cranberry juice concentrate
  1/4 cup orange juice concentrate
  1/4 cup red wine vinegar
  1/4 cup olive oil
  1 teaspoon dijon mustard
  1/2 teaspoon salt
  1/2 teaspoon pepper
  

Combine all ingredients in a jar, shake well, and pour over salad (or slaw in this case).   Refridgerate for up to five days.  Always shake well before serving.