GRILLED CABBAGE STEAKS WITH CILANTRO-LIME SAUCE

Grilled Cabbage Steaks with Cilantro-Lime Sauce image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 cups lightly packed fresh cilantro leaves
2 cups lightly packed fresh Italian parsley leaves
2 cloves garlic, crushed and peeled
1 medium jalapeño, stemmed and coarsely chopped
Zest and juice of 1 lime (about 2 tablespoons juice)
2 tablespoons rice vinegar
1 teaspoon honey
Kosher salt
1/3 cup extra-virgin olive oil, plus more for brushing
1 medium head savoy cabbage
1/2 teaspoon ancho chile powder
1/4 red onion, thinly sliced

Steps:

Prepare a grill for medium heat. If using wooden skewers, soak them in water for 15 minutes.
Combine 1 1/2 cups of the cilantro, 1 1/2 cups of the parsley, the garlic, jalapeño, lime juice, rice vinegar, honey and 1/2 teaspoon salt in a blender and blend on high until smooth. With the blender running, drizzle in the oil in a slow stream to make a very smooth sauce. Transfer to a serving bowl and season with more salt, if needed.
Remove any loose leaves from the exterior of the cabbage and set it on its stem end. Cut a thin piece off one side of the cabbage to make it flat; then slice a thin piece off the other side of the cabbage. (Reserve the pieces for another use.) Slice the cabbage vertically to make 4 thick steaks, each about 3/4- to 1-inch thick.
Lay the steaks on a baking sheet and stick a skewer horizontally through any that are not holding together. Brush both sides of the steaks with olive oil and sprinkle with the lime zest, ancho powder and 1 teaspoon salt.
Grill the steaks, covered, moving them occasionally so they cook evenly, until charred and crisp-tender, 6 to 7 minutes per side. Transfer to a serving platter, brush the tops lightly with olive oil and remove any skewers you used.
Coarsely chop the remaining 1/2 cup cilantro and 1/2 cup parsley. Drizzle about half of the sauce over the cabbage. Sprinkle with the herbs and red onion and serve the remaining sauce on the side.