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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



  1. 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.

  2. Bring your grill to medium. I prefer a charcoal grill but any will do. 

  3. Remove da steak from the refrigerator and let it sit covered at room temperature for about 20 minutes.

  4. 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. 

  5. Grill the steak to the desired temperature medium rare preferably.

  6. Serve with da slaw and grilled onions

  7. Add a green chutney, as pictured!

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