Preparation time: 15 minutes Cooking time: 40 minutes
You Will Need 1 beef flank steak (3/4 pound) 1 can (6 ounces) pineapple juice 1 tablespoon Worcestershire sauce 1 small onion, chopped 1/2 teaspoon dried thyme 1/4 teaspoon dried rosemary, crushed 1/4 teaspoon salt 1/8 teaspoon pepper
Stuffing 1/2 cup soft bread crumbs 1/2 cup shredded cheddar cheese 2 tablespoons chopped pecans 4-1/2 teaspoons finely chopped onion 4-1/2 teaspoons minced fresh parsley 1/4 teaspoon dried minced garlic 1 tablespoon vegetable oil
What to Do 1. Flatten steak to 1/4-in. thickness.
2. 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.
3. 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.
4. 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.
Serves 2
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