Wrap the flank steak loosely in plastic wrap
Start to pound the steak using the smooth side of the meat mallet. Pound the steak until it's about ¼ of an inch thick. It should take about 5 minutes.
Mix the blue cheese, cream cheese, garlic, and serrano peppers. Stir this together.
Spread the Blue Cheese mixture on saran wrap to be slightly smaller than the size of the steak. Wrap the cheese in saran wrap and place it in the freezer for at least one hour
Place the frozen blue garlic cheese mixture on the steak. Place most of the cheese in the middle of the steak, it will squish to the edges. Roll the steak with the grain so when you cut it you are slicing it against the grain.
Use Skewers or toothpicks to hold the steak together. Salt and pepper the outside of the steak
Once the grill is hot (about 400 degrees). Place the rolled steak on the grill to char all sides. Only leave it on for a couple of minutes, long enough for each side to char.
Using a heavy-duty foil. Fold the sides up to create a "foil boat" and lightly spray with cooking spray. Make sure all sides are folded up so you don't lose any of the cheese mixture. Place the "foil boat" on the side of the grill away from the direct heat of the coals. You could also use a cast iron skillet but the cheese may stick to the pan.
Place the steak onto the foil and close the lid on the grill.
Grill until Medium Rare - 160 degrees (or to the desired doneness). Remember, your steak will continue to cook after you take it off the grill
Let the steak rest for 10 to 15 minutes before slicing
Slice the steak and enjoy this cheesy yumminess with your favorite side dish
Enjoy!!!!