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South American Marinated Cedar-Planked Steak

average rating

rate/review

prep time

15 min

total time

4 hr 46 min

makes

photo by:

kraft

recipe by: kraft

What You Need

1 untreated cedar plank (14x7x1 inch)

1/2 cup Kraft Signature Balsamic Vinaigrette Dressing

1/2 cup finely chopped onions

1/2 cup chopped fresh parsley

1/4 cup chopped cilantro

2 cloves garlic, minced

Dash crushed red pepper

1 beef flank steak (1-1/2 lb./750 g)

1 Tbsp. oil

Make It

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 min. 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 min. or until medium doneness (160ºF). Remove steak from barbecue; discard plank. Cover steak loosely with foil; let stand 5 min. Cut steak into thin slices. Spoon reserved dressing mixture over steak.

kraft kitchens tips

Cooking Know-How

UNTREATED cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery or hardware stores. During cooking, check periodically to make sure that the plank is not on fire. Since the plank can ignite when exposed to flames, it is best to keep a spray bottle of water close at hand if needed to extinguish any flames.

Serving Suggestion

Serve with an avocado, orange and red onion salad.

Searing Steak on Barbecue

Searing the steak a few minutes on the barbecue before placing it on the plank gives it the traditional grill marks, which helps prevent the meat from looking and tasting steamed.