I'm still on my kick of simpler, fewer competing flavors in a bunch of my cooking lately. I have fallen absolutely in love with flank steak. I've been using it for Philly-"style" cheese steaks and my own brought from sweet home Chicago recipe for Italian beef sandwiches. [p]Tonite I found another flank calling out to me me at the grocery store. I slit a big pocket in it and slid in some Havarti cheese slices and Canadian bacon. Rubbed outside with EVoo, sea salt and black pepper. About 6 minutes each side, direct, 400-ish dome. Tented in aluminum foil for 10 - 15 minutes. Sliced about 1/8" thick across grain. My wife raved and proclaimed she liked it better than our normal, more expensive TRex'd adventures. For me the Havarti was almost (but not quite) a bit too intense...maybe regular Swiss next time. OTOH, vegetables, other cheeses, old license plates, you name it...the stuffing possibilities are endless!