- Flank Steak
- Yellow Onions
- Blue Cheese
- Serrano Peppers (or Jalapeño)
- Rub or Salt -n- Pepper
Set up the grill for direct grilling. Using Fogo 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.
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!
This delicious recipe is brought to you by Joe Pichey from GoBlueBBQ.