(POSTED: December 18, 2006)
Cheese-Stuffed Flank Steak
Pecans add crunch to the cheesy stuffing. Rosemary and thyme subtly flavor the meat.
You Will Need
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
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
What to Do
1. Flatten steak to 1/4-in. thickness.
2. 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.
3. 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.
4. 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. Serves 2.