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…

Flank on the Plank with Grilled Veggies


13cups 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 112 lb (750 g)

Sea salt and freshly ground pepper


1 can or bottle of beer (440 mL)

Vegetable oil


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

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.


Download the full recipe here!


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