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Flank Steak Sando with Cougar Gold Queso

  • Author: Chad White
  • Prep Time: 2.5 hours
  • Cook Time: 45 minutes
  • Total Time: 3.25 hours



For the Marinade

  • 2 heads of garlic, cut in half and unpeeled
  • 1 bunch cilantro
  • 2 C olive oil

For the Queso Sauce

  • ½ lb roma tomatoes
  • 4 heads of garlic, cut in half and unpeeled
  • 2 yellow onions
  • 2 habanero peppers
  • 1 lb Cougar Gold Cheese, shredded
  • 1 QT + 1 C whole milk
  • 1 bunch cilantro, chopped


  • French’s Crispy Fried Onions
  • Cilantro, chopped


To marinate the steak:

  1. In a blender, combine the marinade ingredients and blend thoroughly
  2. Cover with the marinade and marinate for at least 2 hrs, if not overnight. 

To make the queso:

  1. Pre-heat your oven to 500 degrees. 
  2. Place the tomatoes, yellow onions, habanero peppers and garlic on a baking sheet and roast until everything has a nice char. 
  3. In a large stock pot, combine your milk and roasted vegetables and bring to a simmer. Stirring frequently, simmer for about 20 minutes. 
  4. Pour the milk and vegetable mixture into a blender, add cilantro and blend thoroughly.
  5. Once blended, pour the milk and vegetable mixture through a sieve. Pour the smooth mixture into another stock pot over an unlit burner. 
  6. Slowly stir in the shredded Cougar Gold cheese. If you have difficulty, turn the burner to low and stir to melt. Be careful not to allow the sauce to get too hot. It will cause the cheese to separate. 

To grill the steak:

  1. Pre-heat your grill to 500-550 degrees. 
  2. Season Steaks with the Brisket Bomb and Flavor Hog
  3. Grill your steaks for 3-4 minutes per side or until an instant read thermometer reads 125 degrees. 
  4. Allow steaks to rest for 10 minutes, then slice
  5. When ready to serve, toast your King’s Hawaiian Rolls

To assemble the sandwich:

  1. Layer steak slices on your roll
  2. Add queso, chopped cilantro and French’s Crispy Onions. 
  3. Devour