Cedar Plank Southwestern Steak

Cedar Plank Southwestern Steak Recipe

 

Jaccard Pre-soaked Cedar Planks

Cedar Plank Southwestern Steak feat. Ready 2 Grill™ Pre-soaked Cedar Planks by Jaccard

Jaccard's patent pending Ready-2-Grill grilling planks eliminate the time and mess of pre-soaking cedar planks so you can spend more time doing the things you love without sacrificing flavor.
Prep Time 20 mins
Cook Time 10 mins
Course Main Course
Cuisine American, Southwestern

Ingredients
  

  • 1 Ready 2 Grill™ Pre-soaked Cedar Planks by Jaccard (featured box item)
  • ¾ cup Your Favorite BBQ Sauce (try Bigfoot Bold, Bully Sauce Red, or another from a previous Grill Masters Club monthly BBQ box)
  • 1 tbsp Brown Sugar
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • ½ tsp Garlic Powder
  • ¼ tsp Ground Black Pepper
  • 1 Sirloin Steak (1 - 1½ lb steak, cut ¾" thick)
  • t tbsp Extra Virgin Olive Oil (sub your preferred cooking oil)

Instructions
 

  • Note: You can make this recipe faster and/or change up the flavor profile of the dish by using a rub of your choosing from a previous Grill Masters Club box instead of creating your own using the dry ingredients. For example, consider Miners Mix XXX-Garlic Seasoning, Zesty Western Marinade by Hi Mountain Seasonings, Bow Valley's Missing Link Spice Rub, or any of your favorite rubs.
    About 1 hour before you're ready to grill the steak, combine sugar and dry seasonings to create your dry rub. Pat your steak dry, apply oil to each side as a slather, and apply your dry rub onto both sides of steak. Refrigerate until ready to grill.
  • Preheat your grill to high heat.
  • Sear the steak: Grill your sirloin steak for approximately 2 min. on each side, then remove from grill.
  • Remove Ready 2 Grill™ Pre-soaked Cedar Plank from the package and brush top of plank with oil.
  • Place your steak on top of the plank and place on your grill grate.
  • Cover your grill and reduce to medium heat.
  • Grill approximately 15 min. or until steak is cooked to your preferred doneness by measuring with a meat thermometer.
    After 10 minutes, brush the steak with 1/4 cup barbecue sauce and allow it to caramelize during the remaining time on the grill.
  • After the internal temperature has reached your preferred level of doneness, remove steak from grill. Cover steak loosely with foil; let it slack off for 5 minutes.
  • Cut your steak against the grain into thin slices. Serve with the remaining barbecue sauce on your cedar plank and enjoy!
Keyword beef, cedar planks, steak

 

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