Cedar Plank Southwestern Steak Recipe
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.
- 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)
- 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!