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Prep
Difficulty
Easy
Time
Estimate
30 mins
Start with the Baked Beans. Once the ingredients are all combined and simmering, turn on the grill and prepare the steak. While both are cooking, chop the cabbage and make the Coleslaw. Serve together once the steak has rested.
A sweet & slightly savory thick sauce coats white beans in this traditional, yet less chemical & preservative laden dish. Start with dried white navy beans, soaked and cooked until tender or canned white beans.
The recipe calls for Rib-Eye which is a lovely, slightly marbled steak. When grilling, a steak with a higher fat content is a good choice as you are less likely to overcook it because the fat can create a barrier. If you are selecting a pasture-raised, grass-fed and/or grain-finished steak the fat content tends to be a bit lower then the meat coming from caged feed-lot cattle giving yet another delicious reason to select a cut with a bit more fat.
Yogurt or the more traditional mayonnaise work equally well in this classic salad. Vegenaise works great for a vegan variation. Try strained or Greek yogurt instead of regular for a less runny dressing. Celery seeds add a classic retro flavor, but are entirely optional.
