Cedar Planked Steak with Charred Garden Salsa

Name: Cedar Planked Steak with Charred Garden Salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: Marinade/Dressing barbeque sauce; lemon juice; prepared horseradish; sprigs fresh rosemary, leaves only and coarsely chopped; Flank Marinating Steak or Top Sirloin, about 1-1/2 lb (750 g); Sea salt and freshly ground pepper; Soaked Cedar Plank can or bottle of beer (440 mL); Vegetable oil; Charred Garden Salsa grape tomatoes; cloves garlic, peeled; ears of fresh corn, husked; green onions, trimmed; EACH sweet yellow, and red pepper, seeded, cut into large chunks; vegetable oil; Sea salt and freshly ground pepper

in All Recipes, Flank Steak, Grilling

Cedar Planked Steak with Charred Garden Salsa

Prep Time: 15
Cook Time: 25
Total Time: 40
Serving: 6

Print Recipe

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.

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.