South American Marinated Cedar-Planked Steak – a delicious recipe with cedar plank, balsamic vinaigrette dressing, onion, parsley, cilantro, garlic. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
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.
2
PREHEAT barbecue to high heat. Remove steak from marinade; discard bag and marinade. Grill steak 3 minute on each side; remove from barbecue. Remove plank from water; brush top with oil. Top with steak. Place on grate of barbecue; cover with lid. Reduce barbecue to medium heat.
3
GRILL 15 to 20 minute or until medium doneness (160u00b0F). Remove steak from barbecue; discard plank. Cover steak loosely with foil; let stand 5 minute Cut steak into thin slices. Spoon reserved dressing mixture over steak.
209
kcal
Calories
9
g
Fat
23
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 untreated cedar plank (14x7x1 inch), 1/2 cup balsamic vinaigrette dressing, 1/2 cup finely chopped onion, 1/2 cup chopped fresh parsley, and more.
Yes, South American Marinated Cedar-Planked Steak falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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