Cedar-Planked Southwestern Steaks

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Seared over a hot grill then slowly plank-smoked, this sirloin steak is infused with the smoky, spicy flavors of the Southwest.
Ingredients
1 untreated cedar plank (grate size)
1 tbsp brown sugar
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 1 1/2 lb boneless beef sirloin steak or salmon
1 tbsp oil
3/4 cup original or smokey bbq sauce
 
Directions
1. 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.
2. 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.

3. 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.

 




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