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Cedar Plank BBQ Strip Steak with Bourbon Onions

Prep: 10 minutes plus soaking and standing
Grill: 20 minutes • Serves: 4

1.Immerse planks in water as label directs. Prepare outdoor grill for direct grilling over medium-high heat; cut 12 x 24-inch sheet aluminum foil. In small bowl, stir BBQ rub, and 1/4 teaspoon each salt and pepper; rub mixture onto all sides of steaks. Spray steaks with cooking spray; let stand at room temperature 15 minutes.

2.In medium bowl, toss onions, whiskey, and remaining 1/4 teaspoon each salt and pepper; transfer to center of foil sheet. Bring top and bottom edges of foil up over onions and fold to seal; fold sides of foil to seal. Place steaks on hot grill rack; cover and cook 3 minutes or until grill marks appear. Remove steaks from grill. Place soaked planks on hot grill rack; cover and heat 3 minutes or until starting to smoke. Place packet, sealed side up, on hot grill rack, and place steaks, grill mark side up, on planks; cover and cook onions 20 minutes or until onions are tender and starting to brown, and steaks 10 minutes or until internal temperature reaches 135° for medium-rare. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Makes about 1-1/3 cups onions.

3.Slice steaks against the grain; serve topped with onions and barbeque sauce, if desired.

Approximate nutritional values per serving (1 steak, 1/3 cup onions):
638 Calories, 36g Fat (14g Saturated), 184mg Cholesterol, 588mg Sodium,
8g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 63g Protein