Cheese-Stuffed Flank Steak |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This pretty rolled steak never fails to impress. 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 |
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:
1. 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.
2. Drain and discard marinade from meat. 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.
3. 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.
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