Slice into this tender, marinated flank steak and discover a moist, flavorful stuffing.
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1 1/2 to 2 pounds beef flank steak
2 cups pineapple juice
1 large (1 cup) onion, 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 cups fresh bread crumbs
1 1/2 cups shredded Cheddar cheese
1/2 cup chopped pecans
1/4 cup chopped onion
1/4 cup chopped fresh parsley
1/2 teaspoon finely chopped fresh garlic
Pound steak to 1/4-inch thickness using mallet. Place into large resealable plastic food bag. Add all remaining marinade ingredients. Tightly seal bag. Turn bag several times to coat steak well. Place bag into 13x9-inch pan. Refrigerate, turning twice, at least 6 hours or overnight.
Heat gas grill on medium or charcoal grill until coals are ash white. Placing coals to one side. Make aluminum foil drip pan; place opposite coals.
Remove steak from marinade; reserve marinade.
Combine all stuffing ingredients in bowl. Place stuffing mixture over entire surface of steak, pressing down slightly. Tightly roll up steak, jelly-roll fashion. Tie with kitchen string to secure filling inside roll.
Place steak onto grill directly over coals. Grill, turning to brown all sides, 10 minutes. Move steak over drip pan. Baste with reserved marinade. Close grill lid; grill 30-40 minutes or until internal temperature reaches 145°F and steak is desired doneness.