Here is a way to cook your steak on a plank to infuse all the smoky, woodsy flavors while still getting a nice sear at the same time. This recipe requires a blazing hot open fire, a drill, and some wooden pegs or twigs.
Total Time: 20 minutes
- 1 large Cedar Grilling Plank
- 2-3“ wooden pegs or twigs
- 2-3 lb Flank Steak
- Kosher Salt
For the Sauce
- 1 Cup flat leaf Parsley
- 1 Cup Cilantro
- 3 Cloves Garlic
- 1 Lime, juiced
- 1 Jalapeno (remove the seeds and pith for a milder heat)
- ½ Cup Olive Oil + extra if needed
Allow your fire to develop some good hot coals and then wait for the flames to die down before cooking.
- Build a fire and wait for the coals to develop until they glow bright red.
- Use a drill to make 2-3 holes at the end of each plank. Make sure the holes are spaced so that the steak covers them.
- Season the steak generously with kosher salt.
- Place the steaks on the plank and tap the pegs or sticks through the steak into your pre-drilled holes to firmly hold the steak in place.
- Carefully lean the plank vertically near the coals with the steaks facing the fire. You may have to relocate the plank every now and then to find the right amount of heat. If the steak begins to sear, you are in a good spot.
- To make the chimichurri sauce, add all ingredients to blender and puree. If the sauce is not smooth enough, add a little more oil. Taste and season to your preference.
- There is no need to turn the steak over. When you reach your required doneness, remove the plank from the fire and set aside for few minutes before slicing.
- Slice thin and top with chimichurri.
*Keep a spray bottle of water handy in case of flare-ups.