Prep Time: 15 min
Total Time: 4 hr 46 min
Makes: 6 servings
1 untreated cedar plank (14x7x1 inch)
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1/2 cup finely chopped onions
1/2 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
Dash crushed red pepper
1 beef flank steak (1-1/2 lb.)
1 Tbsp. oil
IMMERSE plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight. Meanwhile, mix dressing, onions, parsley, cilantro, garlic and red pepper. Remove 1/2 cup of the dressing mixture; set aside for later use. Pour remaining dressing mixture into large resealable plastic bag; add steak. Seal bag; turn over several times to evenly coat steak with the dressing mixture. Refrigerate at least 2 hours to marinate.
PREHEAT grill to high heat. Remove steak from marinade; discard bag and marinade. Grill steak 3 min. on each side; remove from grill. Remove plank from water; brush top with oil. Top with steak. Place on grate of grill; cover with lid. Reduce grill to medium heat.
GRILL 15 to 20 min. or until medium doneness (160ºF). Remove steak from grill; discard plank. Cover steak loosely with foil; let stand 5 min. Cut steak into thin slices. Spoon reserved dressing mixture over steak.
KRAFT KITCHENS TIPS
Cooking Know-How
UNTREATED cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery or hardware stores. During cooking, check periodically to make sure that the plank is not on fire. Since the plank can ignite when exposed to flames, it is best to keep a spray bottle of water close at hand if needed to extinguish any flames.
Serving Suggestion
Serve with an avocado, orange and red onion salad.
Searing Steak on Grill
