Pecans add crunch to the cheesy stuffing. Rosemary and thyme subtly flavor the meat.

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

• 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

How to make it  55 minutes



• 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.