MGoBBQ: Caveman-Style Flank Steak Comment Count

Seth

Sponsored by:

STUBBS-MICHIGAN-BANNER1

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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:

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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.

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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.

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

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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.

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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.

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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.

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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.

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Perfect Medium Rare.

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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.

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Comments

DetroitBlue

October 9th, 2014 at 9:12 AM ^

It's sad, but this is the only part of MGoBlog I actually enjoy these days. I read just about everything posted here, but the rest is pretty depressing. Keep up the good work and onto basketball/hockey season



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mgobleu

October 9th, 2014 at 9:12 AM ^

This is now my favorite feature. Here I am considering buying a Smokey Joe just to try this, since I only rock gas currently. I did the short ribs 2 weeks ago with amazing results, but the cuts I got from my meat shop were HUGE with big chunks of fat inside...I'd like to do them again; anyone know, is there a certain cut or preparation I should ask for?

uofmdds96

October 9th, 2014 at 9:30 AM ^

I did the tritip for the Rutgers game in my Primo smoker and used the Stubbs rub, no marinade.  It was delicious.  This will be a bye/wife week dinner next Saturday. Can't wait.

 

harmon40

October 9th, 2014 at 10:32 AM ^

Now you've got me wanting to travel with you guys down to Argentina for filet mignon...best meat on the planet.

However if you don't fancy the idea of an expensive, overnight flight in coach, next time you are in Chicago there is an Argentine grill that is walking distance from Wrigley Field: the incomparable Tango Sur. Order the Para Dos and they will bring an assortment of meats to your table, sizzling on a small, square, still-lit grill.  Tango Sur has no liquor license, so bring your own wine. And be sure to try the empanadas...

 

You Only Live Twice

October 9th, 2014 at 1:07 PM ^

A flank steak, as my kids will attest, is just an impossibly good section of beef that even I can't ruin.  Leftovers excellent for tex-mex the next day, or cold sandwiches. 

MGoSwilly

October 9th, 2014 at 2:19 PM ^

This is definitely my favorite feature right now. I get excited every Thursday to see what glorious thing is being BBQ'd this week.

 

I've done the pork sliders and the beef short ribs and they were both amazing and my roommates think I'm a hero.

TatuajeVI

October 10th, 2014 at 12:10 PM ^

This was a big hit last night. It was frickin delicious, and pretty simple. My guests dont like mushrooms, so I stuffed it with caramelized onions, jalapeños, and garlic. Rubbed the meat with ancho chile powder, cumin and coriander. So awesome!