Cheese-Stuffed Flank Steak

[quicklook-recipe prep_time=”15 min” cook_time=”40 min” serves=”2″ details=”” ]

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

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

[/ingredients-left]
[ingredients-right]

• 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”55 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Flatten steak to 1/4-in. thickness.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ] 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.[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest