Flank on the Plank



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’s a recipe that takes a bit of time, but it’s so worth it. Let’s get started…




Serves:

Ingredients:


MARINADE/DRESSING



13⁄4 cups barbecue sauce



1⁄4 cup lemon juice



2 tbsp prepared horseradish



6 sprigs fresh rosemary, leaves only and coarsely chopped



1 Flank Marinating Steak or Top Sirloin, about 11⁄2 lb (750 g)



Sea salt and freshly ground pepper



SOAKED CEDAR PLANK



1 can or bottle of beer (440 mL)



Vegetable oil



GARDEN SALSA



2 cups grape tomatoes



8 cloves garlic, peeled



4 ears of fresh corn, husked



4 green onions, trimmed



1 EACH sweet yellow and red pepper, seeded, cut into large chunks



2 tbsp vegetable oil



Sea salt and freshly ground pepper




Cooking Instructions:


1. Marinade: In large resealable freezer bag, combine barbecue sauce, lemon juice, horseradish and rosemary. Measure out 1⁄2 cup and set aside for 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 or overnight in beer weighing down with heavy jars to submerge.



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 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 inserted in centre of meat 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. Meanwhile, make Charred Garden Salsa.



3. Salsa: Thread grape tomatoes and garlic onto soaked wooden skewers. Brush all vegetables with oil and 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 the 1⁄2 cup reserved mixture. Serve with steak. Makes 4 to 6 servings.



Enjoy!