Cedar-Planked Steak with Charred Garden Salsa

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May 14, 2015

Cooking steak on a cedar plank imparts an interesting wood-smoke flavour and a burnished golden crust. It's a simple alternative to using a smoker and a nice change from basic barbecued steak. Here, the marinade doubles as the base for the fresh salsa - just be sure to remove what you need for the salsa before using the remainder to marinate the meat.
25 Minutes

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 4 - 6 Servings

Ingredients

1 bottle (425 mL) barbecue sauce

¼ cup (50 mL) lemon juice

2 tbsp (30 mL) prepared horseradish

6 sprigs fresh rosemary, leaves only and coarsely chopped

1 Top Sirloin or Flank Marinating Steak, about 1-1/2lb (750 g)

Sea salt and freshly ground pepper

1 can or bottle of beer (approx.440 mL)

Vegetable oil

Charred Garden Salsa (recipe follows)

Directions

Marinade/Dressing: In large resealable freezer bag, combine barbecue sauce, lemon juice, horseradish and rosemary. Measure out 1/2 cup and set aside for the Salsa. Pierce steak all over; place in bag with marinade. Seal and refrigerate for 2 hours or up to 24 hours

Plank: Soak plank for at least 2 hours in enough beer and warm water mixture to cover, weighing down with heavy jars to submerge. Heat plank in closed barbecue over medium-high heat until plank crackles and smokes, about 3 minutes. Brush top side with oil.

Remove steak from mariande and pat dry with paper towel; discard used marinade. Season all over with salt and pepper and place on plank.

Cook in closed barbecue,without turning until digital instant-read thermometer reads 145°F (63°C)for medium-rare, about 15 minutes. Remove steak with plank and let rest for 10 minutes before carving across the grain into thin slices.

Serve with Charred Garden Salsa.

Charred Garden Salsa: Alternately thread 2 cups grape tomatoes and 8 cloves garlic (peeled) onto soaked wooden skewers. Brush the skewered vegetables, plus 4 ears of fresh corn (husked), 4 green onions (trimmed)and1 sweet red and 1 sweet yellow pepper (cut into chunks) all over with oil; season with salt and pepper. Grill over medium-high heat in closed barbecue, starting with corn, until charred all over, turning occasionally. Let cool slightly. Cut kernels from cobs. Coarsely chop remaining vegetables. Combine with reserved barbecue sauce mixture. Serve with steak.

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