Salt Plank Grilled Steaks are not only superior in flavor, using the Himalayan salt slab is the healthiest way to grill. It has natural anti-bacterial agents, and imparts a delicious, natural seasoning into your food, along with over 84 essential minerals.

Salt Plank Grilled Steaks Recipe-

What you will need:

• a Himalayan salt slab, preferably 1-1/2″ thick, minimum
• A gas or charcoal grille, or a gas cooktop
• optional, but really handy, an infrared thermometer
• thick (1-1/2″) beef steaks of  your choice (I used flank steak), (with no marinating or seasoning whatsoever)

Note: If you are using flank steak, when you cut your steaks from the large slab of meat, be sure to cut across the grain. This will produce the most tender results.

Directions:

1. Heat your salt slab over white hot coals or your burner on high. Do not start grilling until the slab reaches 500 degrees Fahrenheit. Use an infrared thermometer if you have one, but if not, you will know when it is hot enough when you feel unsafe placing your hand within 2″-3″ of the slab’s surface.
2. When your slab is good and hot, place steaks on it. You should hear a rather loud sizzling noise. This is what you want. The sizzling means the juices on the surface of the steak are searing. This searing is what creates not only an “encapsulating” which ensures the interior of the steak will retain its delicious juices. It also is what give a perfectly grilled steak that distinct, marvelous “beefy” rich flavor.
3. If you want your steaks medium rare, grille them for about 4 to 5 minutes on the one side (you should have a nicely browned and slightly charred surface by then) and then flip them over to grille for another 3 to 4 minutes. For rare, or well done, simply change the grilling times proportionately.
4. That’s it – you’re done! Enjoy your mouth-watering, naturally seasoned, and healthy for you Salt Plank Grilled Steaks with some grilled veggies and maybe some Oven Baked Country French Fries. And don’t forget the cold beer!

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