2.5 lbs steak - try flatiron or NY Strip!
4 tbs Big Island Volcanic Rub
1/4 cup olive oil
4 large stalks celery sliced as thin as possible cross grain
1 large jalapeño de-veined de-seeded and finely chopped
1/3 head of napa cabbage slice very thin
Juice of a lime
Juice of 1/2 grapefruit
1/4 cup chopped cilantro leaves
Salt and pepper to taste
2 tbs olive oil
1 medium white onion sliced thick and grilled
Combine da 1/4 olive oil and Volcanic rub to make a paste. Brah use only what you need of the oil to make it a spreadable paste. Spread da paste on the steak. Place in a sealed container and refrigerate over night 1 hour at very minimum.
Bring your grill to medium. I prefer a charcoal grill but any will do.
Remove da steak from the refrigerator and let it sit covered at room temperature for about 20 minutes.
Whisk da 2 tbs olive oil, salt pepper grapefruit and lime juice together. Combine cabbage, jalapeño, cilantro & celery in a bowl toss it with the oil/lime mixture.
Grill the steak to the desired temperature medium rare preferably.
Serve with da slaw and grilled onions
Add a green chutney, as pictured!