Red Wine-Planked Peppercorn New York Strip Steaks get a hint of smoky flavor from the wet plank. A topping of roasted garlic, onions, red grapes, gorgonzola cheese and parsley is spooned onto the meat for the last five minutes of cooking. Photo by Sue Doeden
Which way to the grill? Steak on a plank kindles interest
Two New York Strip steaks were cooking on a smoldering wooden plank on our grill on the deck. The smell reminded me of a summer campfire combined with the fragrance of the big pile of burning Christmas trees that our suburban fire department used to set aflame each year after the holidays.
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