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.
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
600 grams / 1.3 lbs flat iron steak
4 tbsp fresh parsley
3 tbsp fresh chives
125 grams / 0.3 lbs butter
125 grams / 0.3 lbs cream cheese
2 tsp sea salt
1 tsp black pepper
300 grams / 10.5 oz mushroom
6 cloves garlic
50 ml / 0.2 cup olive oil extra virgin
2 red bell peppers
1 white onion
100 ml 0.4 cup whiskey
- 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 ingredients thoroughly to create a creamy mixture.
- Fire up your barbecue and create a direct and indirect zone.
- Create a char on your cedar wood plank by placing it over direct heat.
- Use whiskey to extinguish the fire on the plank.
- Heat a cast iron skillet.
- Sliced an onions and red bell peppers
- Fry until they become soft.
- Transfer the cooked onions and peppers onto the charred side of the plank.
- In a bowl, combine sliced mushrooms, parsley, salt, pepper and chopped garlic.
- Using the same skillet, sauté the mushrooms in olive oil.
- Place the cooked mushrooms on top of the plank.
- Add the camembert on the mushrooms.
- Sear the flat iron steak over direct heat on both sides until a brown crust forms.
- Position the steak on the plank and add a couple of scoops of the cream cheese butter mixture on top.
- Monitor the steak's temperature using a thermometer inserted into the center.
- Serve the plank when the steak reaches an internal temperature of 54°C or 129°F.