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

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

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

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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.

Category: Grilling