Ingredients
1 beef flank steak (3/4 pound)1 can (6 ounces) pineapple juice1 tablespoon Worcestershire sauce1 small onion, chopped1/2 teaspoon dried thyme1/4 teaspoon dried rosemary, crushed1/4 teaspoon salt1/8 teaspoon pepperSTUFFING:1/2 cup soft bread crumbs1/2 cup shredded cheddar cheese2 tablespoons chopped pecans4-1/2 teaspoons finely chopped onion4-1/2 teaspoons minced fresh parsley1/4 teaspoon dried minced garlic1 tablespoon vegetable oil
Preparation
Flatten steak to 1/4-in. thickness. In a bowl, combine the pineapple juice, Worcestershire sauce, onion, thyme, rosemary, salt and pepper. Pour half of the marinade into a resealable plastic bag; add meat. Seal bag and turn to coat; refrigerate for 4-8 hours. Cover and refrigerate remaining pineapple juice mixture.
Drain and discard marinade from meat. For stuffing, in a bowl, combine the bread crumbs, cheese, pecans, onion, parsley and garlic. Sprinkle stuffing over meat. Roll up jelly-roll style, starting with a short side. Tie with kitchen string.
In a small skillet, brown meat in oil until browned on all sides. Pour reserved marinade into skillet. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Thicken pan juices if desired.
