Made plank steak

Grilled Plank Steak with Herb Butter and Grilled Vegetables

Servings: 4
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 45 minutes

Ingredients

For the Plank Steak:

• 1.5 to 2 lbs flank steak or skirt steak
• 2 cedar grilling planks (soaked in water for at least 1 hour)
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt

For the Herb Butter:

• 1/2 cup unsalted butter, softened
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• Salt and pepper to taste

For the Grilled Vegetables:

• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 zucchini, sliced into rounds
• 1 red onion, sliced into rings
• 8 oz asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Steak:

1. Marinate the Steak: In a small bowl, whisk together minced garlic, olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, Dijon mustard, smoked paprika, rosemary, thyme, black pepper, and salt. Place the flank steak in a large resealable plastic bag or shallow dish and pour the marinade over it. Make sure the steak is fully coated, then seal the bag or cover the dish. Marinate in the refrigerator for at least 30 minutes or up to 4 hours for maximum flavor.
2. Soak the Cedar Planks: While the steak is marinating, soak the cedar planks in water for at least one hour. This will prevent them from catching fire on the grill and will impart a smoky flavor to the steak.

2. Prepare the Herb Butter:

1. Mix the Herb Butter: In a medium bowl, combine the softened butter, chopped parsley, chives, thyme, lemon zest, and minced garlic. Mix well until all ingredients are evenly incorporated. Season with salt and pepper to taste. Transfer the herb butter to a piece of plastic wrap, shape it into a log, and refrigerate until firm, about 15-20 minutes.

3. Prepare the Vegetables:

1. Season the Vegetables: Preheat your grill to medium-high heat. In a large bowl, toss the sliced bell peppers, zucchini, red onion, and asparagus with olive oil, salt, and pepper until well coated.
2. Grill the Vegetables: Arrange the vegetables directly on the grill grates. Grill for about 4-5 minutes per side, or until tender and charred, turning occasionally. Remove from the grill and set aside.

4. Grill the Steak:

1. Preheat the Grill: If you haven’t already, preheat the grill to medium-high heat (about 400°F or 200°C).
2. Prepare the Planks: Remove the cedar planks from the water and shake off any excess. Place them on the grill grates and close the lid. Heat the planks for about 3 minutes on each side, until they begin to crackle and smoke lightly.
3. Grill the Steak on the Planks: Remove the steak from the marinade and shake off any excess liquid. Place the steak directly on the heated cedar planks. Close the grill lid and cook for about 8-10 minutes per side, depending on the thickness of the steak and desired doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
4. Rest the Steak: Once the steak is cooked to your liking, carefully remove it from the planks and transfer it to a cutting board. Tent the steak loosely with aluminum foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.

5. Serve the Dish:

1. Slice the Steak: After resting, slice the steak thinly against the grain. This ensures tenderness in each bite.
2. Finish with Herb Butter: Just before serving, top the warm steak slices with a pat of the chilled herb butter. The butter will melt over the steak, adding a rich, aromatic flavor that complements the smoky cedar plank and the savory marinade.
3. Plate the Vegetables: Arrange the grilled vegetables on a large serving platter alongside the sliced steak. The vibrant colors of the peppers, zucchini, and asparagus make for an eye-catching presentation.

6. Enjoy Your Meal:

Serve the grilled plank steak with your favorite sides, such as garlic mashed potatoes, a fresh green salad, or crusty bread to soak up the juices. Pair it with a bold red wine or a crisp beer to complete the dining experience.

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This plank steak recipe delivers a beautifully charred, tender steak infused with the essence of cedar, complemented by the bright flavors of grilled vegetables and rich herb butter. Whether for a summer barbecue or a special dinner, this dish is sure to impress your guests with its rustic yet refined presentation and mouthwatering taste.