Cedar Plank Southwestern Steak Recipes

SALMON STEAK ROASTED ON A CEDAR PLANK WITH ROASTED TOMATILLO SAUCE AND CHIPOTLE MASHED POTATOES

Steps:

• Salmon: Preheat a grill to high. Remove shingles from water and brush with vegetable oil on both sides. Place on the grill and allow to heat through, about 10 minutes. Remove to a sheet pan. Preheat oven to 375 degrees F. Season salmon with salt and pepper, then sear on all sides quickly. Place a salmon fillet on each shingle and cover sheet pan with foil. Place in oven and cook until just done, about 5 to 8 minutes.
• Roasted Tomatillo Sauce: Preheat the oven to 350 degrees F. Rub the tomatillos, garlic and onion with olive oil, place on a baking sheet, and roast for 20 minutes or until the tomatillos are soft. Place all the ingredients in a food processor and puree until smooth, season with salt and pepper to taste.
• Chipotle Mashed Potatoes: Place potatoes in a large bowl, add butter, warm cream, chipotle puree and garlic and mash until smooth. Season with salt and pepper.

SOUTH AMERICAN MARINATED CEDAR-PLANKED STEAK

Steps:

• 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.

SOUTH AMERICAN MARINATED CEDAR-PLANKED STEAK

Steps:

• 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 grill to high heat. Remove steak from marinade; discard bag and marinade. Grill steak 3 min. on each side; remove from grill. Remove plank from water; brush top with oil. Top with steak. Place on grate of grill; cover with lid. Reduce grill to medium heat.
• Grill 15 to 20 min. or until medium doneness (160ºF). Remove steak from grill; discard plank. Cover steak loosely with foil; let stand 5 min. Cut steak into thin slices. Spoon reserved dressing mixture over steak.

CEDAR-PLANKED SOUTHWESTERN STEAK

Steps:

• Immerse plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight. Meanwhile, mix sugar and seasonings; rub onto both sides of steak. Cover; refrigerate at least 1 hour but no longer than 2 hours.
• Preheat grill to high heat. Grill steak 2 minutes on each side; remove from grill. Remove plank from water; brush top with oil. Top with steak. Place on grate of grill; cover with lid. Reduce grill to medium heat.
• Grill15 minutes or until medium doneness (160 degrees F), brushing steak with 1/4 cup of the barbecue sauce for the last 5 minutes of the grilling time. Remove steak from grill; discard plank. Cover steak loosely with foil; let stand 5 minutes. Cut steak into thin slices. Serve with the remaining 1/2 cup barbecue sauce.