ChefXi OfficialA vibrant fusion of Texas-style smoke and Mediterranean freshness, featuring thin-sliced smoked ribeye piled high with a zesty, herb-packed slaw.
In a small bowl, whisk together the minced chipotle, garlic, and 2 tablespoons of olive oil to create a vibrant marinade.
Wear gloves when handling chipotles to avoid the sting!
Rub the ribeye thoroughly with the chipotle mixture and let it marinate at room temperature.
This allows the flavors to penetrate the terroir of the meat.
Prepare the slaw by tossing the shredded cabbage, red onion, parsley, mint, lemon juice, and remaining olive oil in a large bowl. Fold in the feta gently.
The acidity in the lemon will soften the cabbage just enough.
Preheat your smoker or grill to 225°F (107°C) using oak or hickory wood for a soulful smoke profile.
Smoke the ribeye until the internal temperature reaches 130°F (54°C) for a perfect medium-rare.
Low and slow is the secret to maintaining the meat's integrity.
Remove the beef from the heat and let it rest, then slice it against the grain into very thin ribbons.
Pile the smoked ribeye onto the toasted ciabatta rolls and top generously with the Mediterranean slaw. Serve immediately.
The essence of this dish lies in the contrast between the deeply smoky beef and the bright, acidic crunch of the slaw. If you have time, let the ribeye rest for at least 10 minutes after smoking to preserve its soulful juices. Respect the lineage of the ingredients by using a high-quality Greek feta—it provides the harmony needed to balance the heat of the chipotle.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.