Cooking over a campfire is my least favorite way to cook outdoors. It’s hard to keep even heat. But I’m married to a woman who loves camping, so we cook over the fire. Here is a fun recipe for flank steak that cooks well over hot coals.
Here is what you’ll need:
- A nice flank steak like this beauty I got from Salmon’s Meat Products.
- small white onion, sliced
- 2 cloves garlic
- poblano pepper, sliced
- Roma tomato, sliced
- shredded provolone cheese
- panko bread crumbs, about 1/4 cup
- Salt
- Pepper
To begin, with a very sharp knife, carefully butterfly the flank steak. It will be very thin to start with, so go slow and be careful. When you are done, you should be able to open the whole steak like a book.
Then prep your veggies. Sauté the onions, peppers and garlic until caramelized, about 7-8 minutes. Then spread the veggie mixture over one half of the steak. Top with the tomatoes.
Then, top with the shredded cheese and the panko.
Fold the top flap over and seal with sharp bamboo skewers. Sprinkle the outside of the beef with salt and pepper, and place it on the grate. For best results, try to have a bed of red hot coals off to one side. Cooking over an open flame is likely to cause burned, and undercooked meat… so I’ve been told. 
The steak should be very thin, and the fillings are already cooked, so you don’t need to leave it on long. 3-5 minutes per side should do it for medium rare, but temp test to be sure. It will all depend on how hot your coals are and how far away your meat is from the heat.
Once the steak is cooked to your desired doneness, remove to a cutting board, let sit for 10-15 minutes, then slice against the grain and serve immediately.
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