Grilled Stuffed Flank Steak With Roasted Chilies and Pepper Jack Cheese

"Why this recipe works: Butterflied flank steak rubbed with a garlicky chili rub, then layered with roasted green chilies and pepper jack cheese gets rolled, sliced, and grilled until smoky and charred. Read more details on the rolling and stuffing process here! * Butterflying the flank steak allows you to stuff it more easily. Butterflying with the grain ensures that the steak will be sliced against the grain into serving portions. * Securing the rolled flank steak with a combination of butcher's twine and wooden skewers helps them hold together as they cook on the grill. * We cook the steaks first over a hot fire to help the cheese and fillings build up a crust that will prevent them from leaking out when we then transfer the steaks to the cooler side of the grill to finish cooking, freeing up the hot side for vegetable sides...."