Cedarwood Plank Whiskey Steak
Flat iron steak is a tender, flavorful cut of beef that is perfect for grilling. But have you ever tried smoking it on a cedar plank? This technique adds a unique smoky flavor and a subtle hint of cedar to the meat, taking your steak game to the next level.The result is a juicy and tender flat iron steak with a smoky, slightly sweet flavor that is enhanced by the cedar plank. Serve it with your favorite side dishes and enjoy a unique and delicious meal that will impress your guests or satisfy your own steak cravings.
Ingredients
- 600 grams flat iron steak
- 300 grams mushroom mix sliced
- 4 tbsp cloves of garlic chopped
- 50 ml olive oil extra virgin
- 1 tsp sea salt
- ½ tsp ground black pepper
- 2 red bell peppers sliced
- 1 white onion ringed
- 100 ml whiskey
- 2 camembert pies
Herb Butter
- 4 tbsp fresh parsley chopped
- 3 tbsp fresh chives chopped
- 125 grams butter
- 125 grams cream cheese
- 2 cloves of garlic pressed
- 1 tsp sea salt
- ½ tsp ground black pepper
Instructions
Cream Cheese
- Chop some fresh parsley and chives and put in a bowl together with butter and cream cheese.
- Add some pressed garlic and season with salt and pepper.
- Mix the cream cheese together.
Plank Steak
- Put the plank on top of a big fire source and blacken the entire plank.
- Fire up your Napoleon grill and turn on the outside burners.
- Set the burning plank on top of the grill grate
- Put out the fire with whiskey. ( WARNING: Make sure you don't pour it over the direct flames.)
- Turn on the side burner while the plank is soaking up that flavor.
- Heat up a cast iron skillet and fry some onion rings and sliced red bell peppers.
- Once they turn soft, put them on the soaked plank.
- Mix some sliced mushrooms toghether with parsley, salt, pepper and chopped garlic in a bowl.
- Fry the mushrooms in that same skillet in some olive oil.
- Put the mushrooms on top of the plank and top it off with 2 easily melting french cheeses.
- Fire up your sizzle zone or create a hot direct heat zone in your grill.
- Sear the flat iron steak on both sides untill you see a brown maillard crust.
- Place the steak on top of the plank and put a couple of scoops of the cream cheese butter on top.
- Turn on all burners to the max and let the steak soak up all that flavor that sits beneath it.
- Keep track with a thermometer in the center of the steak and serve the plank when it reeaches a internal temperature of 54°C/129°F.
Nutrition
Calories: 830kcalCarbohydrates: 17gProtein: 34gFat: 64gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 24gTrans Fat: 2gCholesterol: 198mgSodium: 1604mgPotassium: 981mgFiber: 4gSugar: 7gVitamin A: 3509IUVitamin C: 88mgCalcium: 87mgIron: 5mg
Tried this recipe?Let us know how it was!
Big thanks to Napoleon for sponsoring this post.
Please return the favor by visiting their website.
