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.

RatingDifficultyBeginner

ShareTweetSaveShare

Yields6 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

Marinade/Dressing
 ¼ cup barbeque sauce
 ¼ cup lemon juice
 2 tbsp prepared horseradish
 6 sprigs fresh rosemary, leaves only and coarsely chopped
 1 Flank Marinating Steak or Top Sirloin, about 1-1/2 lb (750 g)
 Sea salt and freshly ground pepper
Soaked Cedar Plank
 1 can or bottle of beer (440 mL)
 Vegetable oil
Charred Garden Salsa
 2 grape tomatoes
 8 cloves garlic, peeled
 4 ears of fresh corn, husked
 4 green onions, trimmed
 EACH sweet yellow, and red pepper, seeded, cut into large chunks
 2 tbsp vegetable oil
 Sea salt and freshly ground pepper

Marinade:
1

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:
2

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: 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:
3

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.

Ingredients

Marinade/Dressing
 ¼ cup barbeque sauce
 ¼ cup lemon juice
 2 tbsp prepared horseradish
 6 sprigs fresh rosemary, leaves only and coarsely chopped
 1 Flank Marinating Steak or Top Sirloin, about 1-1/2 lb (750 g)
 Sea salt and freshly ground pepper
Soaked Cedar Plank
 1 can or bottle of beer (440 mL)
 Vegetable oil
Charred Garden Salsa
 2 grape tomatoes
 8 cloves garlic, peeled
 4 ears of fresh corn, husked
 4 green onions, trimmed
 EACH sweet yellow, and red pepper, seeded, cut into large chunks
 2 tbsp vegetable oil
 Sea salt and freshly ground pepper

Directions

Marinade:
1

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:
2

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: 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:
3

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.

Cedar Planked Steak with Charred Garden Salsa
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply