Cheddar-Pecan Rolled Flank Steak is marinated and stuffed with a savory bread, cheese and nut stuffing and baked to perfection.
Prep Time45 minutesmins
Cook Time1 hourhr
Marinade1 dayd
Course: Main Course
Keyword: easy entertaining, stuffed flank steak
Servings: 6
Author: Land O Lakes Treasury of Country Recipes
Ingredients
Marinade
1c.chopped onionspreferably sweet onion
2c.pineapple juice
1tsp.salt
1tsp.dried thyme leaves
1/2tsp.ground black pepper
1/2tsp.dried rosemary leavescrushed
2tbsp.Worcestershire sauce
1 1/2 - 2lbs.beef flank steak
Stuffing
1 1/2c.fresh bread crumbs
1 1/2c.shredded cheddar cheese
1/2c.chopped pecans
1/4c.chopped onionpreferably sweet onion
1/4c.chopped fresh parsley
1/2tsp.minced fresh garlic
Other Items
kitchen string
heavy duty aluminum foil
Instructions
Marinade
In medium bowl, stir together all marinade ingredients except steak. Lay flank steak flat and cover with plastic wrap (this keeps the meat from tearing.) With smooth side of a mallet, pound steak to 1/3" - 1/4" thickness. Note - this takes awhile if you start with fairly thick steak. It is important, however, to get it fairly thin so it will cook through. After pounding, place steak into plastic food bag. Pour marinade into bag and seal tightly. Place bag in 13 x 9" pan and refrigerate for 24 hours, turning twice.
Heat oven to 400 degrees. Remove steak from marinade, reserving marinade. Pour marinade into small saucepan and bring to boil. Turn down and let simmer for 5 minutes, than turn off heat and strain marinade.
In medium bowl, combine all stuffing ingredients. Place stuffing over entire surface of steak; pressing slightly. Tightly roll up long edge of steak, jelly roll fashion. Tie with string in multiple places to secure filling inside roll (I used about 5 pieces of string.) Line 13 x 9 baking pan with heavy duty aluminum foil. Place steak in prepared pan. Baste with cooked marinade.
Bake for 50-75 minutes, basting every 15 minutes, or internal temperature reaches desired level. Note: Rare temperature = 140 degrees, Medium temperature = 160 degrees, Well = 170 degrees. Let rest, covered loosely with foil, for 10-15 minutes. This allows the stuffing to to set up and stay in place when sliced. Baste with marinade, then slice, serve and enjoy!