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Recipes
Charred Cedar-Planked Steak and Fresh Veggie Salsa

Grilling

Charred Cedar-Planked Steak and Fresh Veggie Salsa

30 min prep

120 min marinating

70 min cooking

Serves 4

Difficulty 2/5

You’ve probably tried planked salmon – but how about beef? The smouldering plank provides a delicate smoke-flavour effect that’s a natural with a thick beef grilling steak.

Ingredients

1 cup (250 mL) barbecue sauce 2 tbsp (30 mL) fresh lemon juice 1 tbsp (15 mL) prepared horseradish 3 sprigs fresh rosemary, leaves only, coarsely chopped (about 1 tbsp/15 mL) 1 Beef Tomahawk-style Rib Grilling Steak, 1-bone thick (about 2½ lb/1.3 kg) Large cedar plank (or 2 if necessary, see Tip below) 1 can or bottle (355 to 473 mL) dark beer Warm water Salt and fresh ground pepper Vegetable oil Salsa 2 cups (500 mL) grape tomatoes 8 cloves garlic, peeled 2 tbsp (30 mL) vegetable oil Salt and fresh ground pepper 4 ears corn, husked 4 green onions, trimmed 1 EACH sweet yellow and red pepper, seeded, cut into quarters

Get Ingredients

Directions

1. 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. 2. 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. 3. 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. 4. 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. 5. 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. 6. 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). 7. 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. 8. 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.

Tip

Depending on the size of your steak and the cedar planks, you may need 2 planks. The meat and bone should fit on top over plank (or planks) without overhanging. If using 2 planks, push them together on the grill as close as possible before placing the steak on top. When marinating the steak in the bag, keep the bone out of the marinade; this will prevent it from charring too much when grilling.

How to Cook It

Grilling

Cuts Used in This Recipe

Charred Cedar-Planked Steak and Fresh Veggie Salsa

Steaks

Tomahawk-style Rib Grilling Steak

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.