Recipe

Cheddar Cheese-pecan Rolled Flank Steak Recipe

	Jencathen / All my dishes 1 year, 6 months ago Nice way to dress up a flank steak. Serve with some rosemary garlic roasted new potatoes and some roasted greenbeans for a nice dinner. Prep:20m Cook:60m Servings:6	Jencathen
	flank steak pecans fresh herbs cheddar cheese

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Ingredients

Marinade Ingredients:

1 cup chopped onions

2 cups pineapple juice

1 rsp salt

1 tsp thyme leaves

1/2 tsp pepper

1/2 tsp rosemary leaves, crushed

2 tbsp Worcestershire sauce

1 1/2 to 2 lb beef flank steak

Stuffing Ingredients:

1 1/2 cup bread crumbs

1 1/2 shredded cheddar cheese

1/2 cup pecans, chopped

1/4 cup onion, chopped

1/4 cup fresh parsley, chopped

1/2 tsp garlic, minced

Directions

In medium bowl stir together all the marinade ingredients except steak.

With a mallet, pound steak to 1/4" thickness. Place steak in a plastic food bag. Pour marinade into bag and seal tightly. Place bag in a 13 x 9 x 2 baking dish.

Refridgerate, turning twice for 24 hours.

Heat over to 400 degrees F. Remove steak from marinade; reserve marinade.

In medium bowl combine all stuffing ingredients. Place stuffing mixture over the entire surface of steak; pressing slightly.

Tightly roll up steak, jelly roll fashion.

Tie with string to secure filling inside roll.

Line baking dish with heavy-duty aluminum foil. Place steak in pan; baste with reserved marinade.

Bake, basting with marinade every 15 minutes, for 50-60 minutes or until meat thermometer reached 160 degrees F for Medium.

Rare: 140 degrees F

Medium: 160 degrees F

Well: 170 degrees F

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