1 flank steak
4 slices longhorn cheese, cut from half horn
6 whole chilies
Oil as needed
Lawry's seasoned salt to taste
Garlic powder to taste
Salt to taste
Pepper to taste
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| SOUTHWESTERN FLANK STEAK | |||||
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1 flank steak 4 slices longhorn cheese, cut from half horn 6 whole chilies Oil as needed |
Lawry's seasoned salt to taste Garlic powder to taste Salt to taste Pepper to taste |
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| Cut a pocket in the flank steak lengthwise. Make a stack of the cheese and chilies as follows: 1 slice of cheese, 2 chilies, opened and spread out flat on the cheese, another slice of cheese, 2 more chilies and cheese and continue until cheese and chilies are gone. Insert this stack of cheese and chilies into the flank steak pocket. Close the opening with a wooden skewer. Brush the steak with the oil on each side. Sprinkle each side with seasoning salt, garlic powder, salt and pepper. Put the steak in a plastic bag and refrigerate for several hours or overnight. Barbecue 6 minutes for rare. Let stand a few minutes before slicing. Slice on the diagonal and serve. | |||||
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