- 1 untreated cedar plank (14x7x1 inch)
- 1/2 cup KRAFT Balsamic Vinaigrette Dressing
- 1/2 cup finely chopped onions
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- Dash crushed red pepper
- 1 (1 1/2-pound) beef flank steak
- 1 tablespoon oil
- Immerse plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight. Meanwhile, mix dressing, onions, parsley, cilantro, garlic and red pepper. Remove 1/2 cup of the dressing mixture; set aside for later use. Pour remaining dressing mixture into large resealable plastic bag; add steak. Seal bag; turn over several times to evenly coat steak with the dressing mixture. Refrigerate at least 2 hours to marinate.
- Preheat grill to high heat. Remove steak from marinade; discard bag and marinade. Grill steak 3 minutes on each side; remove from grill. Remove plank from water; brush top with oil. Top with steak. Place on grate of grill; cover with lid. Reduce grill to medium heat.
- Grill 15 to 20 minutes or until medium doneness (160 degrees F). Remove steak from grill; discard plank. Cover steak loosely with foil; let stand 5 minutes. Cut steak into thin slices. Spoon reserved dressing mixture over steak.