Cheddar Cheese-Pecan Rolled Flank Steak
Cheddar Cheese-Pecan Rolled Flank Steak Image

Cheddar Cheese-Pecan Rolled Flank Steak

Slice into this tender, marinated flank steak and discover a moist, flavorful stuffing.

8
servings
30 min
PREP TIME
7 hrs
TOTAL TIME

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

How to make

  1. STEP 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. STEP 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. STEP 3

    Remove steak from marinade; reserve marinade.

  4. STEP 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. STEP 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.

Nutrition

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

Reviews

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  December 19, 2011

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

— says Kathy
Helpful?
  January 06, 2010

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.

— says Kathy
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