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Cheese-Stuffed Flank Steak

By: Evelyn Moll

"This pretty rolled steak never fails to impress. Pecans add crunch to the cheesy stuffing. Rosemary and thyme subtly flavor the meat."

Rate/Review | Read Reviews (7)

Prep Time:
15 Min

Cook Time:
40 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

3/4 pound beef flank steak
1 (6 ounce) can pineapple juice
1 tablespoon Worcestershire sauce
1 small onion, chopped
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
STUFFING:
1/2 cup soft bread crumbs
1/2 cup shredded Cheddar cheese
2 tablespoons chopped pecans
4 1/2 teaspoons finely chopped onion
4 1/2 teaspoons minced fresh parsley
1/4 teaspoon dried minced garlic
1 tablespoon vegetable oil

Directions

Flatten steak to 1/4-in. thickness. In a bowl, combine the pineapple juice, Worcestershire sauce, onion, thyme, rosemary, salt and pepper. Pour half of the marinade into a resealable plastic bag; add meat. Seal bag and turn to coat; refrigerate for 4-8 hours. Cover and refrigerate remaining pineapple juice mixture.
Drain and discard marinade from meat. For stuffing, in a bowl, combine the bread crumbs, cheese, pecans, onion, parsley and garlic. Sprinkle stuffing over meat. Roll up jelly-roll style, starting with a short side. Tie with kitchen string.
In a small skillet, brown meat in oil until browned on all sides. Pour reserved marinade into skillet. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Thicken pan juices if desired.