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  • 6oz Kansas City Kansas City Boneless Ribeye Steak
  • 3 each brioche bread (slider buns)
  • 3 each slices of avocado
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 2 ounces pomegranate molasses
  • 1 ounce hoisin sauce
  • Aioli: 3 tablespoons mayonnaise
  • 2 teaspoons lemon zest
  • 1 tablespoon chipotle in adobo
  • 1 teaspoon kosher salt
  • Coleslaw: 1/2 cup shredded white cabbage
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 3 tablespoons rice wine vinegar
  • Pickled Red Onions: 1/4 cup thinly sliced red onions
  • 1 cup red wine vinegar
  • 2 tablespoons sugar
  • Source Ben D. Submission


Coleslaw: Place all ingredients into a large bowl and let sit for 2 hours so that all the flavors can combine.

Aioli: In a large bowl add the mayonnaise next whisk in the lemon zest, chipotle and season. Keep under refrigeration until needed.

Pickled Red Onions: In a non-reactive container add the red onions and pour in the red wine vinegar and sugar close with a tight lid and shake vigorously until all ingredients are evenly combine, let sit for 30 minutes before use.

Finish: In a small bowl add the pomegranate molasses, hoisin, salt and pepper and whisk together to combine next add the ribeye and let sit for 10 minutes, now place the ribeye on a hot grill and cook to medium rare once the meat is cooked remove and allow to sit for 5 minutes so that the juices can settled. Next gently and thinly slice the steak, now place a small amount of the chipotle aioli on the bottom of each of the buns followed by the coleslaw next add the steak and top of by adding fresh avocado and pickled onions. Serve immediately.