Cheddar Cheese-Pecan Rolled Flank Steak

Cheddar Cheese-Pecan Rolled Flank Steak
25
2 Reviews
Slice into this tender, marinated flank steak and discover a moist, flavorful stuffing.
30 min
Prep Time
7:00
Total Time
8 servings

Ingredients

Marinade

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

Stuffing

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

Directions

  1. 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.
  2. 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.
  3. Remove steak from marinade; reserve marinade.
  4. 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.
  5. 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.

Recipe Tips

Nutrition Facts (1 serving)

Calories
330
Cholesterol
70mg
Carbohydrates
12g
Protein
25g
Fat
20g
Sodium
380mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

This has been a Christmas tradition at our home for years. Make too much as leftovers are great.

Posted December 19, 2011 by Kathy

Rating

I have made this recipe every year for our Christmas Dinner. It it a hit and a tradition. I double it as we like/fight over the left overs. This recipe has a special place in our family's lore.

Posted January 06, 2010 by Kathy

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