Grilled Steak and Kohl Rabi Slaw!

Steak and Riverford slaw – grilled Louisiana steaks with a super summery slaw. This is the perfect recipe for using up a veg box alien like the kohl Rabi. It’s sweet, bitter and juicy and makes a refreshing change to a standard slaw – ditch the mayo and keep your slaw light with a lemon oil dressing.




  1. Marinade your steaks in BBQ spices, chopped thyme, salt and cracked black pepper for at least 1-2 hours or ideally overnight. Drizzle with oil and preheat your grill for 10-15 mins.
  2. Once the Outdoor Chef reahes at least 200˚C cook the steaks, peppers, onion and steaks for 8-10 minutes turning occasionally.
  3. Then remove the steaks and keep warm under a sheet of tin foil to rest. Cook the veg for a further 10 mins until charred and soft.
  4. Meanwhile make a simple slaw by lightly tossing thinly sliced celery, kohl rabi and apple in a lemon and oil. Season to taste.
  5. Serve the rested grilled steaks and charred veg on a bed of fresh slaw. Garnish with a little fresh thyme and a final pinch of smoked sea salt.


This dish was barbecued using the Outdoor Chef Davos 570 G Gas BBQ. For more information and prices, click here.


Serves 4

On the grill:

  • 4 bavette steaks
  • 1 tbsp BBQ spice rub
  • 1 tbsp olive oil
  • Pinch of smoked sea salt
  • 2 apricots
  • 1 red onion, sliced into segments
  • 1 red pepper, roughly chopped into strips
  • 2-4 sprigs of thyme


For the slaw

  • 1 apple, thinly sliced
  • ½ kohl rabi bulb, peeled and thinly slived
  • 1 stick of celery, thinly sliced
  • Juice of ½ lemon
  • 1 tbsp olive oil
  • Pinch of sea salt
James Strawbridge