After being inspired by my friend Salva La Cocina, I had to take a stab at making some grilled steak with cheese-stuffed onions. I grabbed an insane prime flap steak from my friend Red Beard Butcher and seasoned it up with my Gaucho Steakhouse rub from Spiceology. We also grilled some cheese-stuffed onions over the coals, and they paired amazingly with these steaks.
Why You’ll Love Grilled Steak with Cheese-Stuffed Onions
This is a straightforward recipe that works perfectly as a main dish for any grilling event (especially the 4th of July). The key to these onions is slowly cooking them and also covering them so that the cheese will melt. Slowly cooking the steaks at medium-high heat and basting with the oil really helps to build insane flavor.
Overall, this is a recipe that doesn’t take long to cook. However, we do need to pay attention to some of the details so that we can guarantee a great dish! Serve with a deliciously light side dish like a Caesar salad and all of your guests will be happy.
Grilled Steak with Cheese-Stuffed Onions Ingredients
This is one of those great recipes that only takes a little effort and will become a family favorite! In only 30 minutes of prep time and 1 hour of cooking time, you’ll be ready to serve 4 people.
You’ll start out with a whole flap steak, some Gaucho Steakhouse Rub and canola oil.
Next, you’ll make cheese stuffed onions out of yellow onions, Swiss cheese, kosher salt, and olive oil.
Finally, you’ll create a Garlic Herb Infused Oil out of olive oil, garlic cloves, rosemary, and thyme.
for more With my Gaucho Steakhouse Rub See
How to Make Grilled Steak with Cheese Stuffed Onions
The prep
Slather your steak with oil and then generously season with my Gaucho Steakhouse Rub or your favorite steak rub. Set to the side in a medium bowl until ready to cook.
Next, you’ll create your cheesy onion bombs. Placing the root of the onion on the cutting board, slice off the top of each onion.
Carefully use a knife or a spoon to core out the inside of the onion. Continue this process until you are left with a cup shape. Awesome! You’re well on your way to some pretty tasty cheese stuffed onions!
Now, preheat your grill to medium high heat (about 350F) for direct cooking.
The Cook
Add a large skillet to the hot side of the grill with all the ingredients for the garlic infused oil. Once the herbs are simmering, cook over the heat for 10 minutes making sure to stir around occasionally.
You can also go ahead and place the onions on the grill with the cup side facing down towards the heat. Let the onions cook here for 2-3 minutes. The edges of the onions should become caramelized.
Next, flip the caramelized onions over and add a little olive oil into the cup, along with the cubed swiss cheese. Let each cheese stuffed onion bomb cook for 10 minutes uncovered.
Add your steaks to the heat and cook for 12-15 minutes or until their internal temperature reaches 125F. Make sure to baste the outside of the steaks with the infused oil when flipping for added flavor.
For more with flap steaks, check out my Simple Skewered Flap Steak, Teriyaki Bourbon Flap Steak Tips and Marinated Steak with Thai Chili Sauce.
Once the grilled steaks are done, pull off and let cool for 10 minutes.
Next, cover the cheese stuffed onion tops with foil or a fire resistant pan. Add some cooler charcoal (ashy coals) to the top and let cook for another 10 minutes or until the cheese is melted and the onions are soft and golden brown. When done, pull off and let cool at room temperature for 2-3 minutes.
Serving Up Grilled Steak with Cheese Stuffed Onions
Slice up the onions and then serve up on top of the steak!
Store any leftover onion in an airtight container in the fridge.
Needing more spice in your life? My spice line can help with that. Check them out here.
Grilled Steak with Cheese Stuffed Onions
Ingredients
Steak:
- 1 Whole Flap Steak
- 2 tbsp Gaucho Steakhouse Rub
- Canola Oil
Cheese Stuffed Onions:
- 2-3 Whole Yellow Onions
- 1 cup Swiss Cheese cubed
- Kosher Salt to taste
- Olive Oil as needed
Garlic Herb Infused Oil:
- 1.5 cups Olive Oil
- 4-5 Garlic Cloves crushed
- 2-3 Rosemary Sprigs
- 2-3 Thyme Sprigs
Instructions
Steak & Oil:
- Slather your steak with oil and generously season with my Gaucho Steakhouse Rub or your favorite steak rub. Set to the side until ready to cook.
- Preheat your grill to medium high heat (about 350F) for direct cooking.
- Add a cast iron skillet with all the ingredients for the garlic infused oil. Once the herbs are simmering, cook over the heat for 10 minutes making sure to stir around occasionally. Once done, pull off and let cool.
- Add your steaks to the heat and cook for 12-15 minutes or until they are 125F internal.
- Make sure to baste the outside of the steaks with the infused oil when flipping for added flavor.
- Once done, pull off and let cool for 10 minutes.
- Slice up the steak and serve with the Cheese Stuffed Onions.
Onions:
- Placing the root of the onion on the cutting board, slice off the top of the other side.
- Carefully using your knife or a spoon, core out the middle until you are left with a cup shape.
- Preheat your grill to medium heat (about 300F) for direct cooking.
- Add your onions with the cup side facing down towards the heat. Let cook for 2-3 minutes until the edges are caramelized.
- Next, flip the onions over and add a little olive oil into the cup along with the cubed swiss cheese.
- Let cook for 10 minutes uncovered.
- Next, cover the onion tops with foil or a fire resistant pan.
- Add some cooler charcoal (ashy coals) to the top and let cook for another 10 minutes or until the cheese is melted and the onions are soft.
- When done, pull off and let cool for 2-3 minutes.
- Slice and serve up with your steak!
