Sponsored by:
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What this is: We yoinked Joe Pichey from MMMGoBluBBQ to share his tailgating recipes and Stubb's offered to sponsor it. This is one of those things where we really liked their BBQ sauce, and it turned out their CEO really likes this blog, and we like Joe's recipes, and [glances down] OMIGOD that looks good.
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This is my new favorite way to cook steaks and it could not be any easier. They call this "CAVEMAN" or "DIRTY" style. Trust me, you will love it and your BBQ guests will think you're completely NUTS (As if they don't already) and they will be amazed. What is Caveman or Dirty style you ask? "Caveman style" is where you cook the meat directly on the coals without a grate. Yes, you actually toss the meat directly on the coals.
The key here is using only LUMP charcoal. DO NOT use the normal briquettes for this cook. It will not work. Not only does direct contact add great flavor, but it also helps sear in the juices. It also adds some terrific char flavoring. I will go into the boring science behind this style of cooking later. (Just remind me when I do the Ribeye caveman in a few months) GO LUMP or GO HOME!!!!
INGREDIENTS:
Flank Steak (Thin)
Mushrooms
Yellow Onions
Blue Cheese
Serrano Peppers (Or Jalapeño)
Stubbs Steak Spice Rub
[After the Jump: gratuitous photos of meat…]
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 once they are fully lit. 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!
I prefer to flatten out my flank or butterfly to create a thinner cut of meat. This will help with the rolling. You could even marinate the flanks in some steakhouse marinade for about 2 hours. Adds some great flavor. Add the onions, mushrooms, blue cheese and serranos (or jalapeños) to the flank steak and roll up. Use toothpicks to hold them together. Season generously with your steak spice rub.
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. This is needed on thicker pieces of flank.
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.
Perfect Medium Rare.
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 and thanks for stopping by! See you at the MGOBLOG TAILGATE this weekend.
