Shelly's Smothered Flank Steak

How would you like a melt in your mouth grilled flank steak smothered in fiesta blend cheese, jalapeños and onions? So many options with this. You can eat as is, eat over rice, on a salad, as a wrap (almost like a fajita) or use the leftovers at breakfast, top it with an egg, avocado, more cheese, salsa and sour cream!

This was a delicious option for us watching carbs, and I decided to pair it with a salad and 2 blazing shrimp (cream cheese, shrimp on a jalepeno boat wrapped in bacon, pre-made from the grocery store and grilled by me).

For this delicious grilled feast you will need a flank steak, at least 1 jalapeño (depending how hot you may like it) a quarter of an onion, 1 bag (1lb) of shredded cheese (you can use a mixed blend or cheddar) and a packet of fajita seasoning.

I seasoned the flank steak with the packet of fajita seasoning, started up our char grill and began chopping up the jalapeños and onion. This recipe is not super specific, so feel free to chop or slice the onions and jalapeños as you like to have them. Some people may like them more diced, or thinly sliced jalapeños, it's up to you!

Both Chris and I prefer a rare to medium rare temped steak, so I threw the jalapeños and onion on a grill safe pan with about a tablespoon of butter and some seasoning salt, toward the top of the grill so they weren't directly over the coals. This way they could start cooking up, but not too fast. After about 2 minutes I put the flank steak on the grill. The length of time will vary based on flank steak size and how rare or well-done you'd like it. If your concerned you can always take the temperature of the steak before you pull it off. It will continue to cook some once you pull it off the grill. After a few minutes I flipped the flank steak over to cook the other side and stirred the onion/jalapeño mix. When I knew I had the steak just about to our liking I flipped it one more time and took the bag of shredded queso, about 1lb, and sprinkled it over the steak, closed the lid, and let it melt down.

I removed the smothered steak from the grill and topped it with the onion and jalapeño mix. (I cooked the onion/jalapeño mix until they were tender and the onions were translucent. You can cook them more or less as some folks enjoy their veggies cooked differently, completely your choice.)

From here I sliced up the steak and enjoyed it with a nice side salad. You could always top it with salsa, sour cream or guacamole, or maybe you want to make a fajita or wrap out of it. There are many other ways you could smother the flank steak; you could add bacon, sub the jalapeños for bell peppers, use a mozzarella cheese, add a sauce to the steak before melting the cheese, or you could do onions mushrooms and shredded cheese.