Healthy One Plank Meal
Living Healthy Chicago stopped by The Weber Grill in Schaumburg to get some tips on healthy grilling techniques from Chef Matt Jost, who shared his special recipe for a healthy meal, prepared all on one plank.
One Plank Steak Dinner Recipe
- 2 Cedar planks (6×8 or larger)
- A large pan (big enough to hold the planks and water to cover them)
- Basting brush
- 2 each Beef tenderloin filet, 6 wt oz each
- 2 each Yukon potatoes, large
- 8 pc Baby carrots, stem on preferred
- 10 sprigs Thyme, fresh
- 4 sprigs Rosemary, fresh
- 3 cloves Garlic, peeled
- ¼ cup Good quality olive oil
- 1 each Lemon, for zest and juice
- Black pepper, fresh ground
- Kosher salt, to taste
- Soak the cedar planks in water (or wine, if you prefer) for at least 30 minutes. Weigh the planks down in the liquid to keep them submerged.
- While the plank soaks, trim the tops from the carrots and peel them. If the carrots are wider than ½”, cut them through the middle in half, lengthwise.
- Peel the leaves from 2 sprigs of rosemary and 4 sprigs of thyme. Chop the herbs and the garlic cloves finely. Combine the herbs/garlic with the olive oil and lemon zest and juice in a small bowl, set aside.
- Slice the potatoes in half, and then slice into medium wedges. Toss the carrots and potato slices with 2 Tbsp of the lemon herb marinade.
- Spread the whole rosemary and thyme out on both planks.
- Season the filets lightly with the salt and pepper and place in the center of the plank, on top of the herbs.
- Arrange the carrots and potatoes on either side of the beef. Do not pile the vegetables to high, or the bottom layer won’t cook. This is where a larger plank comes in handy.
- Prepare the grill for medium-high, direct grilling (about 450 – 500F).
- Place the planks on the center of the grill and close the lid. Cook this for about 8 minutes with the lid closed.
- After 8 minutes, lift the lid and lightly brush the beef and vegetables with the remaining lemon herb marinade.
- Rotate the plank, to cook both sides evenly, and continue cooking until desired temperature. (About 10 minutes more for Medium rare, 12 minutes more for Medium.)
- Allow the steak to rest for a minute or two, loosely covered, before serving. Chef’s Tip: If the beef is to be cooked beyond medium, place a strip of aluminum foil under the plank to keep it from burning while the filet cooks for the longer time.