Cedar-Planked Steak with Charred Garden Salsa

Here, the marinade doubles as the base for the fresh salsa – just be sure to remove what you need for the salsa before using the remainder to marinate the meat.

MARINADE/DRESSING 1 bottle (425 mL) BULL’S-EYE Guinness® Barbecue Sauce ¼ cup lemon juice 2 tbsp prepared horseradish 6 sprigs fresh rosemary, leaves only and coarsely chopped 1 Top Sirloin or Flank Marinating Steak, about 1-½ lb (750 g) Sea salt and freshly ground pepper PLANK 1 can or bottle of beer (approx. 440 mL) Vegetable oil

1MARINADE: In large resealable freezer bag, combine barbecue sauce, lemon juice, horseradish and rosemary. Measure out ½ cup and set aside for Salsa. Pierce steak all over; place in bag with marinade. Seal and refrigerate for 2 hours or up to 24 hours. PLANK: Soak plank for at least 2 hours in enough beer and warm water mixture to cover, weighing down with heavy jars to submerge.

2SALSA 2 cups grape tomatoes 8 cloves garlic, peeled 4 ears of fresh corn, husked 2 clusters cherry tomatoes on the vine 4 green onions, trimmed 1 EACH sweet yellow and red pepper,

seeded and cut into large chunks 2 tbsp vegetable oil Sea salt and freshly ground pepper

HEAT plank in closed barbecue over medium-high heat until plank crackles and smokes, about 3 minutes. Brush top side with oil. REMOVE steak from marinade and pat dry with paper towel; discard used marinade. Season all over with salt and pepper and place on plank. COOK in closed barbecue, without turning until digital instant-read thermometer reads 145˚F (63˚C) for medium-rare, about 15 minutes. Remove steak with plank and let rest for 10 minutes before carving across the grain into thin slices.

3SALSA: Alternately thread grape tomatoes and garlic onto soaked wooden skewers. Brush all vegetables all over with oil and and season with salt and pepper. Grill over medium-high heat in closed barbecue, starting with corn, until charred all over, turning occasionally. Let cool slightly. Cut kernels from cobs. Coarsely chop remaining vegetables. Combine with reserved barbecue sauce mixture. Serve with steak.

Makes 4 to 6 servings.