Cheese-Stuffed Flank Steak

Quick look

  • prep 15 min    cook 40 min
  • serves 2

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


  • 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.

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