67 plank recipes

Grilled Ginger-Sesame Cedar Planked Salmon with Maple Glaze recipe

Broiled red snapper on a cedar plank with lemon, paprika, and fresh vegetables. A dramatic presentation that sizzles straight from the broiler to the table.

Cedar-plank salmon crusted with smoky Portuguese linguica, breadcrumbs, and citrus zest. A bold Emeril-style seafood showpiece with wood-smoked aroma and a crackly sausage topping.

Cedar-planked salmon smoked over alderwood, mopped with a sweet-tart-spicy glaze of grilled pineapple, rhubarb, and habanero. A Pacific Northwest cookout centerpiece.

Barbecued flank steak sandwiches pile thin-sliced steak tossed in a quick smoky-sweet chipotle BBQ sauce onto hoagie rolls with grilled red onion. Bold, saucy, and built for a fast cookout lunch.

Grilled flank steak rubbed with garlic paste, chili powder, Chinese five spice, and ginger. Marinate for 2 hours, grill for 18 minutes, and serve up bold, smoky slices.

Flank steak stuffed and rolled into a pinwheel with ham, cheese and a flavor packed mix of ingredients. Guaranteed to wow your BBQ guests that are lucky enough to partake.

A Chipotle pepper adds smokiness in a wet marinade for the flank steak. After marinating the flank steak becomes very tender without being mushy. Perfectly grilled you will be surprised by how tender and juicy the steak comes out; the leftovers are great for sandwiches making quick, easy and delicious meals.

The steak was marinated overnight with the wet paste, which not only added tons of flavour to the steak, but also softened up the meat. It didn't take long to grill it. Then we just simply let it rest for about 10 minutes, which is the crucial part of cooking any meat. This step allows meat to rest, and lock all the juice inside the meat when you slice it.

Dress up that leftover flank steak with herbed goat cheese, and juicy and thick tomato slices that are layered on a thick kaiser or bread then heated under the broiler. A delicious, quick and easy week night meal.

BBQ Flank Steak marinated in a brown sugar, soy sauce, dry mustard, lemon juice, garlic, and olive oil baste, then grilled 3-5 minutes per side. Bold, caramelized crust on a lean cut.

Omaha-style flank steak marinated overnight in soy sauce, red wine vinegar, Worcestershire, dry mustard, and garlic, then grilled hot and sliced on the diagonal.

Marinated flank steak with soy sauce, vermouth, garlic, and Tabasco. Broiled under high heat for just minutes and carved rare on the diagonal for maximum tenderness.

Flank steak scored, stuffed with a seasoned breadcrumb filling, rolled, browned in butter, and braised low and slow until fork-tender. Served with a ginger-spiked pan gravy.

Flank steak pinwheels rolled around herbed cheddar, sun-dried tomatoes, and baby spinach, then grilled until charred on the outside and pink in the middle. A showstopping grilled beef dinner for four.

BBQ Flank Steaks with a sweet-savory brown sugar, soy sauce, dry mustard, lemon juice, and garlic marinade. Grill 3-5 minutes per side after a 2-hour soak for a deeply caramelized crust.