I've been on a grilled cabbage kick recently, and the other night I combined it with a great summertime grilled steak made with a fresh garlic/jalapeno/cilantro rub. I love the vibrance of these fresh ingredients pressed right into a steak, and with an additional dipping relish made from a few grill-roasted tomatillos this meal is a perfect summer night dinner. Read on to find out how simple and tasty this meal can be! 

Note: this was a meal made for one, but you could simply double or quadruple for more folks. 

Ingredients: 

• 3 garlic gloves, peeled and minced
• 1 jalapeno, cored and minced
• 2 Tablespoons fresh cilantro, washed and chopped
• Juice of 1/2 lime, plus lime wedges from other 1/2
• 2 tomatillos, peeled and washed
• 1 strip loin steak 
• 1 super small head of green cabbage, cut into 1-inch thick slices (or as much as one diner would like to eat)
• 3-4 wooden skewers
• Olive oil
• Kosher salt and fresh ground pepper

Process:

• Heat your grill to high
• Meanwhile, combine the garlic, jalapeno, and cilantro in a small bowl
• Season both sides of the steak salt and pepper (i used 1/2 teaspoon of each)
• Drizzle both sides of the steak with a small amount of olive oil
• Reserving 2 teaspoons of the cilantro mix for later use, take the majority of the mix and press it into all sides of the steak
• Skewer the cabbage slices going through all the leaves to help keep it together on the grill
• Drizzle the tomatillos and skewered cabbage slices with olive oil to coat, lightly season with salt and pepper
• Scrape clean and oil the grates of your grill
• Grill the steak over high heat for 4-5 minutes per side for medium rare
• Grill the tomatillos over high heat for 4-5 minutes per side, until very-well charred and starting to bubble/crack
• Grill the cabbage slices over a medium heat for 4-5 minutes per side until lightly charred and starting to soften
• Remove all items from the grill
• Tent the steak loosely with foil and let rest 10 minutes
• Meanwhile, mince the tomatillos - essentially turning them into a liquid - and combine them in a bowl with the juice from 1/2 lime, and the reserved 2 teaspoons of cilantro mix
• Remove the skewers from the cabbage, chop into bite size pieces and toss with 1 teaspoon of the tomatillo relish
• Serve the cabbage alongside the steak, with the remaining tomatillo relish on the side to dip into with both the steak and the cabbage
• If you like, include the lime wedges to squeeze onto the steak for a little extra zing