Best Cedar Planked New York Steak With Rosemary And Honey Recipes

CEDAR PLANK SOUTHWESTERN STEAK

Cedar Plank Southwestern Steak image

Serve a juicy and succulent cut of meat when you make our Cedar Plank Southwestern Steak recipe. The clever plank grilling and rub give Cedar Plank Southwestern Steak a little heat and a whole lot of flavor. Try something new today with our Cedar Plank Southwestern Steak recipe.

Provided by My Food and Family

Categories Home

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 untreated cedar plank (14x7x1 inch)
1 Tbsp. brown sugar
1-1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. pepper
1 boneless beef sirloin steak (1-1/2 lb.), 3/4 inch thick
1 Tbsp. oil
3/4 cup HEINZ BBQ Sauce Classic Sweet & Thick, divided

Steps:

Immerse plank in water, placing a weight on top of plank to keep it submerged. Soak 4 hours. About 1-1/2 hours before ready to grill the steak, combine sugar and seasonings; rub onto both sides of steak. Refrigerate until ready to grill.
Heat grill to high heat. Grill steak 2 min. on each side; remove from grill. Remove plank from water; brush top of plank with oil. Top with steak. Place on grill grate; cover with lid. Reduce grill to medium heat.
Grill 15 min. or until steak is medium doneness (160ºF), brushing with 1/4 cup barbecue sauce after 10 min. Remove steak from grill; discard plank. Cover steak loosely with foil; let stand 5 min.
Cut steak across the grain into thin slices. Serve with remaining barbecue sauce.

Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0.7592 g, Sugar 0 g, Protein 19 g

CEDAR PLANKED NEW YORK STEAK WITH ROSEMARY AND HONEY

CEDAR PLANKED NEW YORK STEAK WITH ROSEMARY AND HONEY image

Categories Beef Grill/Barbecue

Yield 4 servings

Number Of Ingredients 21

Ingredients

Main Course
4 Double R Ranch New York steaks (10 ounces each)
4 each, small Cedar Planks, soaked in water for 2-4 hours prior to using
Kosher salt for seasoning steak prior to grilling
Fresh ground black pepper for seasoning steak prior to grilling
Marinade
1/2 cup California Olive Ranch Arbequina extra virgin olive oil
4-5 sprigs fresh rosemary, leaves only
1/2 Tbs crushed red chile flakes
1/2 Tbs fennel seed, finely ground
6-8 cloves garlic, minced
Zest of 2 lemons
Honey Rosemary Sauce
2 Tbs honey
2 sprigs fresh rosemary, chopped
1/4 cup cider vinegar
Cooking juices (reserved from steak while resting)
1 garlic clove, sliced finely
Pinch Kosher salt
Pinch fresh ground black pepper
1/2 cup California Olive Ranch Arbequina extra virgin olive oil

Steps:

Combine marinade ingredients in mixing bowl. Dredge steaks through marinade, coating well. Marinate chilled up to 24 hours. Prior to grilling, allow to sit at room temperature for 1 hour. Prepare a medium hot gas/charcoal grill. Brush grilling surface clean; oil slightly to prevent sticking. Remove cedar planks from water. Place planks on grilling surface, heating until smoke begins. Remove steak from marinade, season with salt and pepper. Place onto grill, cook 2 1/2 minutes per side or until nicely marked. Transfer steak onto plank and finish cooking for 5-7 minutes. Remove steak and allow to rest for 4-5 minutes. Reserve any juices released from the steak. Prepare vinaigrette; warm honey and rosemary in the microwave for 10-15 seconds. Whisk in cider vinegar, seasonings, any reserved cooking juice; slowly whisk in olive oil. Slice steaks on bias at a 45 degree angle. Transfer to serving platter; drizzle with Honey Rosemary Sauce. Recipe credit: Recipe developed in partnership with Double R Ranch/Snake River Farms. For additional grilling recipes, please visit their websites at SnakeRiverFarms.com & TheDoubleRRanch.com. Time Level Yield 45 minutes Easy 4 servings