Cheddar Cheese Pecan Rolled Flank Steak

Makes 8 servings

Prep Time: 30 min.
Marinating Time: 6 hrs.
Grilling Time: 30 min.

Ingredients:

• Marinade Ingredients:

  •    2  cups pineapple juice

  •    2  medium (1 cup) onions, chopped

  •    2  Tablespoons Worcestershire sauce

  •    1  teaspoon salt

  •    1  teaspoon dried thyme leaves

  • 1/2  teaspoon pepper

  • 1/2  teaspoon dried rosemary, crushed

  • 1-1/2 to 2  pounds beef flank steak

• Stuffing Ingredients:

  • 1-1/2  cups fresh bread crumbs

  •    6  ounces (1 1/2 cups) Cheddar Cheese, shredded

  • 1/2  cup chopped pecans

  • 1/4  cup chopped onion

  • 1/4  cup chopped fresh parsley

  • 1/2  teaspoon finely chopped fresh garlic

Directions:

1. 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.

2. 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 slightly.

3. 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.