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.