Marinade Ingredients:

2 cups pineapple juice
2 medium (1 cup) onions, chopped
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon dried thyme leaves
1/2 teaspoon ground black pepper
1/2 teaspoon dried rosemary, crushed
1 1/2 to 2 pounds beef flank steak

Stuffing Ingredients:

1 1/2 cups fresh bread crumbs
6 ounces (1 1/2 cups) LAND O LAKES® Cheddar Cheese, shredded
1/2 cup chopped pecans
1/4 cup chopped onion
1/4 cup chopped fresh parsley
1/2 teaspoon finely chopped fresh garlic

1. In large re-sealable plastic food bag combine all marinade ingredients except flank steak. With mallet, pound steak to 1/4-inch thickness. Add steak. Tightly seal bag. Turn bag several times to coat steak well. Place in 13 x 9-inch pan. Refrigerate, turning twice, at least 6 hours or overnight.
2. Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Remove steak from marinade; reserve marinade.
3. In medium bowl combine all stuffing ingredients. Place stuffing mixture over entire surface of steak, pressing slightly. Tightly roll up steak, jelly roll fashion. Tie with string to secure filling inside roll.
4. Place steak on grill directly over coals. Grill, turning to brown all sides, 10 minutes. Move steak and place over drip pan. Baste with reserved marinade. Cover; grill until no longer pink or desired doneness (30 to 40 minutes).

Makes 8 servings.