Slice into this tender, marinated flank steak and discover a moist, flavorful stuffing.
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Marinade
1 12 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
12 teaspoon pepper
12 teaspoon dried rosemary, crushed
Stuffing
1 12 cups fresh bread crumbs
1 12 cups shredded Cheddar cheese
12 cup chopped pecans
14 cup chopped onion
14 cup chopped fresh parsley
12 teaspoon finely chopped fresh garlic
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.
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.
STEP 3
Remove steak from marinade; reserve marinade.
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.
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.
