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This pretty rolled steak never fails to impress. Pecans add crunch to the cheesy stuffing. Rosemary and thyme subtly flavor the meat.
Originally published as Cheese-Stuffed Flank Steak in
Cooking for One or Two Cookbook
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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© Reiman Media Group, LLC., 2013