Sunday, August 24, 2014

"CAVEMAN" Stuffed Flank Steak


I recently volunteered to be a judge in a local BBQ competition and met a lot of great people with one thing in common.  They all had a tremendous passion for BBQ.  Some also had a strong passion for "Barley Pops", but I can't blame them for that. :)  While we were stuffing ourselves with ribs, chicken and brisket, the competitors were working on my favorite category.  The "OPEN" category.  This is where anything goes.  The only rule is you cannot cook ribs, chicken or brisket in the open category.  We sampled some great ABT's, nachos and smoked meatloaf to name a few. One of my favorites was the stuffed flank roll.  It was tender, spicy and dripping with gooey cheese. What's not to like?  After coming across a few flanks on sale at my local butcher, I decided to give it a go.  I also decided to go CAVEMAN on this cook.  This is where you cook the meat directly on the coals without a grate.  This is a great way to sear the meat and add some char flavoring.  This is one of my favorite ways to cook steaks.  You will love it.  The key to this style of cooking is LUMP charcoal.  You cannot use regular briquettes for CAVEMAN steaks.  GO LUMP!!!!


INGREDIENTS:
  1. Flank Steak
  2. Mushrooms
  3. Yellow Onions
  4. Blue Cheese
  5. Serrano Peppers  (Or Jalapeño)
  6. Rub or Salt - N - Pepper

DIRECTIONS:

  • Set up the grill for DIRECT grilling. Use only LUMP style charcoal. I prefer to light the coals in a chimney and spread out in the bottom of my Weber Smokey Joe or Weber Smokey Mountain cooker. 


  • Spread the coals out in the bottom of your grill and let them heat up. They will become "white hot".  This is when they are ready. 


  • While the LUMP is heating up, you can start sautéing the onions and mushrooms. I used a cast iron skillet and placed it directly on the coals. Add some oil or butter along with some spices and cook until tender.


  • Once the onions and mushrooms are done, it's time to assemble the roll ups and start cooking.  Like a CAVEMAN!


  • Add the onions, mushrooms, blue cheese and serrano's (or jalapeños) to the flank steak and roll up.  Use toothpicks to hold them together.  Season with your RUB of choice or salt and pepper. 


  • It's time to throw them on the coals.  DIRECT.  The Lump charcoal will not ash like regular charcoal. You do not have to worry about eating a chunk of coal.  Just lightly brush them off when done if you see any coal sticking to the meat.


  • These will cook quickly, so do not walk away.  Have a set of tongs nearby.  I cooked them for about 3 minutes a side for a total of 10-12 minutes for med rare.  Once they are done, remove from the heat and let rest.  If you prefer to cook them longer, go ahead.  You can also wrap them in foil for a few minutes to stop the charring. 


  • Once they have rested for about 5 minutes, it's time to slice them up.  I put toothpicks in the roll every inch or so and sliced them into individual 1 inch pieces.  Very easy to eat this way.  



These are so easy and so good.  They are addicting. The serrano peppers make them very spicy. If you prefer a more mild heat, you can go with jalapeños or even skip the peppers all together.  Make them your own.  Give the CAVEMAN style a shot with any type of steak. I have had great results with ribeye's, T-Bones, skirt and flat iron steaks using this method.  Add stuffed flank steak to this list now. Enjoy!

16 comments:

  1. You seriously need to live closer to me so you can make me this yummy food!!

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    1. Maybe one day. I would still love to get back home at some point. :)

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  2. David SomervilleMay 18, 2014 at 8:00 AM

    Very cool, Joe! On my list on stuff to try :)

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  3. This did not turn out as well for me. All the stuffing kinda fell out. Could you talk about how you fold and rolled it, please? Did you butterfly the steak first?

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  4. Sorry, meant to add that it tasted pretty great, just a mess to eat.

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    Replies
    1. My flank steaks were pretty thin which helps when rolling. I also made the mistake of over stuffing the first time I made them. Try to butterfly first and then stuff. It should help. Let me know ow they turn out. Thanks for stopping by.

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  5. This looks so yummy! Can’t wait to try it...

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  6. Wow~ this look tasty! How can you made it so perfect?

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  7. That Great ! Did you butterfly the steak first?

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  8. Oh my goodness, this is so perfect! I going to crave it until I make it.On menu for next week

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  9. I would prefer cooking them for a longer time and not put them directly to the charcoals like this, I mean keep the steak with a distance will be better and to burn the outside of meat, but this may be the favorite ones for those who love medium rare steaks. Thanks for sharing.

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  10. Very delicious ! I like this recipe. Thank for share

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  11. Awesome, it looks so delicious, your pictures make me hungry so much. Thank you for sharing this awesome post!

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  12. WOW Joe this look so good. My boy will love to eat this next weekend.

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