Prep 4 hrs
Cook 25 mins
I came across this recipe online when I was looking for ways to cook meat (other than fish) with cedar planks. I enjoyed this recipe, but to be honest, it would have been good without the cedar planks too.
- 1 untreated cedar plank (14x7x1 inch)
- 118.29 ml balsamic vinaigrette dressing
- 118.29 ml finely chopped onion
- 118.29 ml chopped fresh parsley
- 59.14 ml chopped cilantro
- 2 garlic cloves, minced
- 0.25 ml crushed red pepper flakes
- 1 beef flank steak (1-1/2 lb./750 g)
- 14.79 ml oil
- IMMERSE plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight. Meanwhile, mix dressing, onions, parsley, cilantro, garlic and red pepper. Remove 1/2 cup of the dressing mixture; set aside for later use. Pour remaining dressing mixture into large resealable plastic bag; add steak. Seal bag; turn over several times to evenly coat steak with the dressing mixture. Refrigerate at least 2 hours to marinate.
- PREHEAT barbecue to high heat. Remove steak from marinade; discard bag and marinade. Grill steak 3 minute on each side; remove from barbecue. Remove plank from water; brush top with oil. Top with steak. Place on grate of barbecue; cover with lid. Reduce barbecue to medium heat.
- GRILL 15 to 20 minute or until medium doneness (160ºF). Remove steak from barbecue; discard plank. Cover steak loosely with foil; let stand 5 minute Cut steak into thin slices. Spoon reserved dressing mixture over steak.
This recipe was great. We did make some changes though. We didn't use the cedar planks b/c we didn't have any, and we used the marinade on a london broil instead of individual steaks. But in general, it came out wonderfully. The meat was very moist and full of flavor, but not overly spiced. Would definitely make this again.