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Cheese-Stuffed Flank Steak

Cheese-Stuffed Flank Steak
This pretty rolled steak never fails to impress. Pecans add crunch to the cheesy stuffing. Rosemary and thyme subtly flavor the meat.
2 ServingsPrep: 15 min. + marinating Cook: 40 min.

Ingredients

  • 1 beef flank steak (3/4 pound)
  • 1 can (6 ounces) 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.
© Taste of Home 2013

2 of 2

Cheese-Stuffed Flank Steak (continued)

Directions (continued)

  • 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. Yield: 2 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013