Cedar-Planked Steak with Charred Garden Salsa

Cooking steak on a cedar plank imparts fantastic wood-smoke flavour reminiscent of deli-smoked meat. 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

  • 1-3/4 cups (425 mL) barbecue sauce (your favorite brand) 1/4 cup (50 mL) lemon juice
  • 2 Tbsp (30 mL) prepared horseradish
  • 6 sprigs fresh rosemary (leaves only) coarsely chopped
  • 1 Flank Marinating Steak or Top Sirloin, about 1-1/2 lb (750 g) Sea salt and freshly ground pepper
  • Cedar Plank
  • 1 can or bottle (440 mL) beer
  • Vegetable oil
Salsa
  • 2 cups (500 mL) grape tomatoes 8 cloves garlic, peeled
  • 4 ears of fresh corn, husked
  • 4 green onions, trimmed
  • 1 EACH sweet yellow and sweet red pepper, seeded, cut into large chunks 2 Tbsp (30 mL) vegetable oil
  • Sea salt and freshly ground pepper


Preparation

  1. 1098MARINADE: In large re-sealable freezer bag, combine barbecue sauce, lemon juice, horseradish and rosemary.*  Remove 1/2 cup (125 mL) and set aside for Salsa. Pierce steak all over; place in bag with marinade. Seal. Refrigerate for 2 hours or up to 24 hours.
  2. Soak plank for at least 2 hours in enough beer and warm water mixture to cover, weighing down with heavy jars to submerge.
  3. 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. Pat dry with paper towel; discard used marinade. Season both sides with salt and pepper. 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 from plank. Let rest for 10 minutes before carving across the grain into thin slices.
  4. SALSA: Alternately thread grape tomatoes and garlic onto soaked wooden skewers. Brush vegetables all over 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 reserved barbecue sauce mixture. Serve with steak.


Servings


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