Here are the following ingredients:
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Follow these cooking methods/directions:
Combine barbecue sauce, lemon juice, horseradish and rosemary in an extra-large or large sealable freezer bag. Transfer ½ cup (125 mL) to a bowl and set aside for Salsa. Pat steak dry with paper towel and add to bag, massaging meat with marinade; close bag (it may not seal if bone sticks out), place in a large container and refrigerate for 2 hours.
Meanwhile, soak cedar plank for at least 2 hours in a container with enough beer and warm water mixture to cover, weighing down with heavy jars to submerge.
Salsa: Meanwhile, soak skewers in water for at least 30 minutes. Alternately thread grape tomatoes and garlic onto skewers. Brush skewers, corn, green onions and peppers all over with oil and season with salt and pepper. Starting with corn, grill vegetables in closed preheated barbecue over medium-high heat (400˚F/200˚C), turning occasionally, until charred all over. Let cool slightly. Cut kernels from cobs into a bowl. Remove tomatoes and garlic from skewers. Coarsely chop remaining vegetables and add to corn with reserved barbecue sauce mixture, tossing to coat.
Remove steak from marinade; discard marinade. Pat steak dry with paper towel; wipe any marinade off bone well. Season meat all over with salt and pepper to your taste.
Discard soaking liquid from plank. Heat plank in closed preheated barbecue over medium-high heat (400˚F/200˚C) for about 3 minutes or until plank crackles and smokes. Brush top side with oil.
Insert oven-safe meat thermometer sideways into the centre of the steak, avoiding fat or bone. Place steak on plank. Cook in closed barbecue, without turning, for about 45 minutes or until digital instant-read thermometer inserted sideways into steak reads 120˚F (49˚C).
Remove steak from plank (let plank cool and discard) and sear steak directly on the hot grill with the lid open, turning once, for 4 to 6 minutes for medium-rare, removing from grill when 10°F (6°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer steak to cutting board, cover loosely with foil and let rest for 10 to 15 minutes.
Carve meat from the bone and across the grain into thin slices. Arrange on cutting board or platter with the bone and serve with Salsa.