For the polenta:

1 roll (18 ounces) prepared polenta, cut into ¼” slices

2 tablespoons olive oil


For the slaw:

1 small head green cabbage (about 1 pound), very finely shredded

1 medium carrot, peeled and cut into matchsticks

2 tablespoons minced parsley

1 medium avocado, pitted and diced

2 tablespoons fresh lime juice

¾ teaspoon fine sea salt


For the steak:

1 pound skirt steak

2 tablespoons preferred vegetable oil

1 teaspoon fine sea salt

½ teaspoon black pepper

¼ cup Red Duck Smoked Applewood Molasses BBQ Sauce, plus more for serving



1.     Preheat the oven to 425℉. Lightly oil a baking sheet.

2.     Place polenta rounds on baking sheet and brush lightly with oil. Bake until crisp around the edges and lightly browned, about 20 minutes.

3.     In a medium bowl toss together cabbage, carrots, and parsley.

4.     In a blender combine avocado, lime juice, salt, and ⅓-½ cup water. Blend until completely smooth, adding more water if needed to help blend. Toss with cabbage mixture to taste. Taste and add salt and/or more lime juice to taste, if needed.

5.     Heat a cast iron skillet or grill pan over medium-high. Rub steak with oil, then sprinkle with salt and pepper. Cook, turning once, until cooked to desired degree of doneness, 2-3 minutes per side. Transfer to a cutting board and immediately brush with barbecue sauce. Let rest 5 minutes. Thinly slice across the grain.

6.     To assemble, place a spoonful of slaw on each polenta round, then top with 1-2 slices steak and drizzle with a little more barbecue sauce if desired.


Serves 8-10.