Cedar Planked Steak with Charred Garden Salsa
Cedar Planked Steak with Charred Garden Salsa
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.
Ingredients
Directions
Marinade:
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 marinade 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.
Salsa:
Thread grape tomatoes and garlic onto soaked wooden skewers. Brush all vegetables with oil and 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 1/2 cup reserved mixture. Serve with steak.
