Grilled coffee-crusted flank steak with smoked cabbage

Ingredients:

• 1 flank steak weighing 0.7 kg.
• 0.5 tbsp. fruit barbecue sauce
• 1/4 cup mayonnaise
• 1 small clove of garlic, crushed
• 1 head of white cabbage
• 3 tablespoons of vegetable oil
• 4 large cloves garlic, minced
• 1 tbsp. sweet and hot dry barbecue marinade (preferably with paprika)
• 1 cup mayonnaise
• Half a red onion, diced
• 4 green onions, thinly sliced
• 2 tablespoons apple cider vinegar
• 2 tbsp. grainy mustard
• 4 tsp. granulated sugar
• 4 tsp. sugar turbinado
• 2 tsp ground coffee
• 1 teaspoon chipotle chili powder
• 1 cup apple or cherry wood chips

Preparation:

1. Make South Beach SauceIn a medium bowl, combine the barbecue sauce, mayonnaise, and garlic. Season with salt and pepper to taste. Refrigerate until ready to use.
2. Soak the wood chips in water for at least 30 minutes; drain. Preheat the charcoal grill and prepare the indirect heat zone: rake the coals to one side, leaving the other side empty. Place a drip pan on the indirect heat zone. Let the coals burn down until the grill temperature reaches 120°C.
3. Meanwhile, prepare a warm smoked cabbage salad.Using a small, sharp knife, carefully remove the core of the cabbage to create a cavity for the filling. Make the cavity deeper than it is wide to keep the leaves together. Combine the vegetable oil, garlic, and dry barbecue marinadeMix well. Stir some of the mixture into the cabbage cavity; let it soak for a minute, then add a little more.
4. Sprinkle a handful of soaked wood chips over the coals. Place the cabbage, core-side up, on the cooler side of the grill above the drip tray. Cover the grill and cook until the cabbage is slightly softened and darkened, 2-3 hours, adding more wood chips as needed halfway through the smoking period.
5. Cut the cooked cabbage in half and let it cool for a few minutes, then shred finely. Transfer the chopped cabbage and garlic from its cavity to a large bowl.
6. Combine the mayonnaise, red onion, green onions, vinegar, mustard, and sugar in a small bowl and whisk until evenly distributed. Pour the dressing over the cabbage and toss to coat completely. Refrigerate until ready to serve.
7. Make a coffee-crusted steakSpread coals over the entire grill surface and preheat to 500°F (260°C), adding more coals if needed. In a small bowl, combine brown sugar, ground coffee, ground chipotle chili, and 2 teaspoons of salt. Pat the meat dry with paper towels, then sprinkle with ground coffee. Grill the steak over direct heat until a thermometer inserted into the center registers 125°F (52°C), 6-8 minutes per side for medium-rare. Let the meat rest for 10 minutes, then slice thinly against the grain.
8. Serve with warm coleslaw and South Beach dressing.