Cheddar Cheese Pecan Rolled Flank Steak
Prep Time: 30 min.
Marinating Time: 6 hrs.
Time: 30 min.
1-1/2 cups fresh bread crumbs
6 ounces (1 1/2
cups) Cheddar Cheese, shredded
1/2 cup chopped
1/4 cup chopped
1/4 cup chopped fresh
1/2 teaspoon finely chopped fresh
In large re-sealable plastic food bag combine 2 cups
pineapple juice, 2 medium (1 cup) onions, 2 Tablespoons
Worcestershire sauce, 1 teaspoon salt, 1 teaspoon dried thyme
leaves, 1/2 teaspoon pepper, and 1/2 teaspoon dried rosemary. With mallet, pound steak to 1/4-inch thickness. Add
steak. Tightly seal bag. Turn bag several times to coat steak well. Place in
13x9-inch pan. Refrigerate, turning twice, at least 6 hours or overnight.
Prepare grill placing coals to one side. Heat until coals are
ash white. Make aluminum foil drip pan and place opposite coals. Remove steak from marinade and reserve marinade. In medium bowl combine 1-1/2 cups fresh bread crumbs, 6
ounces (1 1/2 cups) Cheddar Cheese, 1/2 cup pecans, 1/4 cup
onion, 1/4 cup fresh parsley, and 1/2 teaspoon finely fresh
garlic. Place stuffing mixture over entire surface of steak, pressing
Tightly roll up steak, jelly-roll fashion. Tie with
string to secure filling inside roll. Place steak on grill directly over coals. Grill, turning to brown all sides, 10 minutes. Move steak and place over drip pan. Baste with reserved
marinade. Cover and grill for 30 to 40 minutes or until no longer pink
or desired doneness.