Soups & Stews
This smoky grilled beef with tangy crunch coleslaw is the ultimate summer dinner—juicy beef meets crisp, zesty slaw in one satisfying plate. The secret lies in marinating the beef overnight for deep flavor and grilling it to perfect medium-rare, while the coleslaw’s creamy dressing cuts through the richness.
I developed this recipe after years of testing, and it never fails to impress at family gatherings or casual weeknight meals.
The beef comes together with just a handful of ingredients: tender cuts like flank steak or sirloin, a smoky marinade with garlic and paprika, and a quick sear on high heat. Meanwhile, the coleslaw delivers that refreshing crunch with cabbage, carrots, and a tangy mayo-vinegar dressing.
The best part? Both components can be prepped ahead, so you spend less time cooking and more time enjoying the meal.
What you’ll end up with is a plate that balances smoky, savory beef with the bright, crisp texture of the coleslaw—each bite is a perfect harmony of flavors and textures. The beef stays tender and juicy, while the coleslaw adds a refreshing contrast that keeps the meal light yet satisfying.
This is the kind of dish that feels special without requiring hours in the kitchen.
Serve it with crusty bread or over a bed of greens for a complete meal. The recipe scales easily, so whether you’re feeding two or six, you’ll have leftovers that taste just as good the next day. Let’s get started!
Ingredients for beef and coleslaw
Juicy beef and crisp slaw—just 15 ingredients for a showstopping summer plate.
| Ingredient | Amount | Notes |
|---|---|---|
| Flank Steak 🥩 | 1 ½ lb | Tender cut, 1-inch thick |
| Green Cabbage 🥬 | ½ head | Shredded, outer leaves removed |
| Carrots 🥕 | 3 medium | Shredded, peeled |
| Mayonnaise 🥛 | ½ cup | Dijon-style preferred |
| Apple Cider Vinegar 🍎 | ¼ cup | For tangy dressing |
| Granulated Sugar 🍚 | 1 tbsp | Balances vinegar's acidity |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Smoked Paprika 🌶️ | 1 tbsp | For deep smoky flavor |
| Olive Oil 🫒 | ¼ cup | Extra-virgin for richness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Dill 🌿 | ¼ cup | Chopped for coleslaw freshness |
| Yellow Onion 🧅 | 1 medium | Thinly sliced for slaw |
| Worcestershire Sauce 🍶 | 1 tbsp | For beef marinade depth |
| Brown Sugar 🍬 | 1 tbsp | Enhances caramelization |
The beef makes or breaks this dish, so flank steak is your best bet—it's lean but tender when sliced against the grain. Costco or Whole Foods have the best cuts, but any butcher will trim it for you. Look for good marbling and ask for it to be cut 1-inch thick. If you can't find flank, sirloin or ribeye work too, but slice thinner. The cabbage? Green cabbage all the way—red cabbage gets mushy fast. I always grab the smallest head I can find (about 1/2 head) because it's easier to shred by hand and less waste. Store it in the crisper drawer until ready to use—it keeps for 2 weeks.
No smoked paprika? Regular paprika plus a pinch of liquid smoke works in a pinch. Worcestershire sauce missing? Soy sauce plus a splash of vinegar gets you close. The mayo in the coleslaw can be swapped for Greek yogurt if you want lighter texture (just add 1 tbsp lemon juice). Carrots too fibrous? Julienne them instead of shredding—they'll stay crunchy longer. For the garlic, fresh is non-negotiable—jarred garlic has zero flavor. If you're prepping ahead, marinate the beef overnight (that's when the magic happens), but make the coleslaw just before serving so it stays crisp.
Beef marinade keeps 3 days in the fridge—use an airtight container. The coleslaw? 2 days max in the fridge, covered tightly. For leftovers, slice the beef thin and store separately from the slaw. Reheat beef gently in a skillet—it's best cold or at room temp. The dressing separates? Whisk it up before serving. This meal reheats beautifully, but honestly? It's even better the next day—the flavors meld perfectly.
Why You'll Love This Recipe
- No Fuss, Big Payoff: I swear by this recipe because the prep is ridiculously simple—just slice the cabbage and carrots into thin strips (no fancy knife skills needed), toss with mayo and vinegar, and let the acidity do the work. The steak? Marinate it overnight if you’re fancy, but even 30 minutes of salt, pepper, and a splash of vinegar makes it tender and packed with flavor.
- Sweet-Savory Magic: The apple cider vinegar in the coleslaw cuts through the richness of the steak while the shredded carrots add just enough sweetness to balance it out. Honestly, that contrast—tangy, crunchy, and juicy—is what makes this dish dangerously addictive.
- Picnic to Potluck: This recipe travels like a champ—pack it in a cooler for a beach day or bring it to a BBQ where everyone else’s dishes look half-baked. Between us, the coleslaw stays crisp for days, and the steak? Slice it thin, and it’s still fork-tender after three days in the fridge.
- Budget-Friendly Flex: Flank steak is leaner than ribeye but just as satisfying, and cabbage lasts forever in the crisper drawer. I’ll be real: this recipe saved me from takeout nights when groceries were tight, and the leftovers? Just as good cold the next day. Win-win.
Step-by-step instructions for smoky grilled beef with tangy crunch
Here's how to balance smoky beef and crisp coleslaw—every bite delivers perfect texture and flavor.
Marinate the Flank Steak for Maximum Flavor
In a medium bowl, combine the 0.25 cup olive oil, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar, 1 tbsp smoked paprika, 1.5 tsp salt, 0.5 tsp black pepper, and 4 cloves minced garlic. Whisk until the brown sugar dissolves completely and the mixture is smooth.
Place the 1.5 lb flank steak in a resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the meat, ensuring it coats all surfaces. Let it marinate in the refrigerator for at least 4 hours, or preferably overnight. This step infuses the beef with deep, smoky flavor and tenderizes the meat for perfect slicing later.
Prepare the Tangy Coleslaw Dressing
In a small bowl, whisk together the 0.5 cup mayonnaise, 0.25 cup apple cider vinegar, 1 tbsp granulated sugar, 0.5 tsp salt, and 0.25 cup chopped fresh dill. The sugar helps balance the acidity of the vinegar while the dill adds a bright, fresh note. Taste and adjust seasoning if needed—you want a dressing that's tangy but not overly sharp.
Set the dressing aside while you prepare the coleslaw vegetables. This dressing will keep the slaw crisp and add that signature tangy crunch you love in classic coleslaw.
Shred the Coleslaw Vegetables
Remove the outer leaves from the 0.5 head green cabbage and cut it into quarters. Using a sharp mandoline or knife, shred the cabbage into thin strips. Peel and shred the 3 medium carrots in the same manner. Thinly slice the 1 medium yellow onion for added sharpness.
Combine the shredded cabbage, carrots, and onion in a large bowl. Pour the prepared dressing over the vegetables and toss gently but thoroughly to coat each piece evenly. Let the slaw sit for 10-15 minutes before serving—this allows the flavors to meld and the dressing to penetrate the vegetables for maximum crunch.
Grill the Marinated Flank Steak
Preheat your grill to medium-high heat or 400°F if using a grill pan. Remove the steak from the marinade (discard the used marinade) and let it sit at room temperature for 10 minutes before grilling. This ensures even cooking.
Grill the steak for 4-5 minutes per side for medium-rare, turning only once. You'll know it's ready when the internal temperature reaches 130-135°F and it develops a beautiful char on the outside. Let the steak rest for 10 minutes before slicing against the grain—this creates tender, bite-sized pieces that melt in your mouth.
Assemble and Serve
Slice the rested steak against the grain into ¼-inch thick strips. Arrange the sliced beef over the coleslaw or serve them side by side for a perfect balance of smoky, tender beef and crisp, tangy vegetables. The contrast in textures and flavors makes this dish truly special—juicy beef with every bite of crunchy slaw.
For extra flair, sprinkle additional chopped fresh dill over the top just before serving. This dish is best enjoyed immediately while the beef is still warm and the slaw remains crisp. Pair with a cold beer or iced tea for the ultimate summer meal.
Pro Tips For Making Beef And Coleslaw
- SEAR THE STEAK HOT: Flank steak needs a screaming-hot pan—no half-measures. I used to walk away after 30 seconds, thinking it was "done," only to end up with gray, chewy slices. Crank that burner to max, add 1 tablespoon oil, and let it scream for 2-3 minutes per side until deep brown. The crust locks in flavor and keeps it juicy when sliced against the grain.
- SHRED THE CABBAGE FINE: Coleslaw texture makes or breaks the dish. If you’re using a food processor, pulse until it’s smaller than rice—no big chunks sneaking through. I learned this after serving a guest who picked out an entire carrot slice. For extra crunch, toss the shredded cabbage with a pinch of salt and let it sit for 10 minutes before mixing with mayo. It’ll wilt just enough to soak up dressing better.
- ACIDIFY THE MAYO: Skip the store-bought dressing shortcut—mayo alone tastes flat. Mix in 1 tablespoon apple cider vinegar per ½ cup mayo, plus a teaspoon of sugar (or honey) to balance. I was skeptical until I tried it; the vinegar cuts through the richness and brightens the whole dish. If you’re lazy, a splash of Dijon mustard works too, but vinegar’s the real MVP here.
- REST THE STEAK WRAPPED: Slicing flank steak too soon is a crime. After cooking, transfer it to a cutting board, loosely tent with foil, and let it rest for 10 minutes. I used to slice it immediately—big mistake. The juices pool inside, and you end up with dry, stringy meat. Wrapping it keeps it warm while letting the fibers relax, so every slice stays tender.
Storing and reheating this beef and coleslaw
Beef Storage Tips
Marinated beef stays fresh in an airtight container for up to 3 days in the fridge. I use glass Pyrex containers because they keep flavors locked in better than plastic. For longer storage, freeze the marinated beef in freezer-safe bags for up to 3 months.
Just thaw overnight in the fridge before grilling—never at room temperature, or you risk bacterial growth. 🥩
Coleslaw Freshness
The coleslaw dressing is the secret to keeping your slaw crisp. Store it in a separate container from the vegetables to prevent sogginess. The veggies alone last 2 days in the fridge, while the dressing keeps for 5 days.
When ready to serve, toss them together just before eating—this preserves that perfect crunch. 🥬
Reheating Beef Properly
Beef is best enjoyed fresh off the grill, but if you must reheat, do it gently. I use a skillet over medium-low heat with a splash of beef broth to keep it moist.
Heat for 5-7 minutes until warmed through—never microwave, or it turns rubbery. For leftovers, slice thinly and reheat just until warm to maintain tenderness. ⏰
Reviving Soggy Slaw
If your coleslaw loses its crunch overnight, don’t toss it! Drain excess dressing and toss the veggies with 1 tbsp fresh lemon juice and 1 tsp granulated sugar.
Let it sit for 10 minutes before mixing in reserved dressing. This trick works like magic—your slaw will taste almost as good as fresh! 💫
Meal Prep Strategy
Prep the beef and coleslaw separately for easy assembly. Store the beef marinade in a small jar in the fridge for up to 3 days, and keep the coleslaw veggies in a sealed container with a paper towel to absorb moisture.
On serving day, grill the beef fresh and toss the slaw together—this keeps everything at its best. 📅
Freezer-Friendly Tips
Freeze beef in single-serving portions for quick meals. Thaw overnight in the fridge, then grill as usual. For coleslaw, freeze the dressing separately—it thaws faster and won’t make the veggies soggy. Reheat the dressing in the microwave for 20 seconds, then toss with thawed slaw veggies. 🧊
Nutrition facts
Frequently asked questions
Can I substitute flank steak with another cut?
For a more tender result, try sirloin or ribeye—just reduce grilling time to 3-4 minutes per side for medium-rare. If using a thicker cut like top loin, slice it 1-inch thick first. The key is slicing against the grain to maximize tenderness.
How do I keep the coleslaw extra crisp?
Store the dressing and vegetables separately in airtight containers—this prevents sogginess. Toss them together right before serving, and use a mandoline slicer for even thinner cabbage strips. For extra crunch, add 1 tbsp cornstarch to the dressing.
What's the best way to reheat leftover beef?
Never microwave! Use a skillet over medium-low heat with 1 tbsp beef broth for 5-7 minutes to keep it moist. For sandwiches, slice thinly and reheat just until warm. The coleslaw? Toss with 1 tsp lemon juice to revive its crunch.
Can I make this vegetarian?
Swap the beef for grilled portobello mushrooms or marinated tofu. Use the same marinade (without Worcestershire) and grill for 5-6 minutes per side. The smoky flavor works perfectly with either protein! For extra heartiness, add chickpeas to the coleslaw.
Why does my coleslaw get watery?
This happens when cabbage releases moisture. Fix it by draining excess liquid after tossing, then adding 1 tbsp extra sugar to balance the acidity. For future batches, use green cabbage (it's less watery than red) and shred it just before mixing.