Shelly's Recipe

STEAK PINWHEELS WITH SUN-DRIED TOMATOES AND ROSEMARY MASHED POTATOES

Category: Beef

Steak
1 2/3 cups canned beef broth
3/4 cup ready-to-use julienne sun-dried tomatoes
1/4 cup butter
1 pkg (6.6-oz) stuffing mix
1-1 1/4 lb skirt steak
Salt and pepper

Rosemary Mashed Potatoes
2 (11 oz) pkg refrigerated prepared mashed potatoes
6 tbsp butter
1/4 cup whole milk
2 tsp fresh rosemary, finely chopped
Salt and pepper

Bring broth, sun-dried tomatoes, and butter to a boil in a medium saucepan. Stir in contents of stuffing mix pouch. Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing with fork. Cool stuffing.

Preheat oven to 425. Lay steak flat on clean work surface. Sprinkle steak with salt and pepper. Cover steak evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclosing stuffing completely. Skewer seam with toothpicks.

Place the steak roll, seam side down, on a foil-covered cookie sheet. Sprinkle roll with salt and pepper. Roast until steak is golden brown and cooked through, about 40 minutes.

Rosemary Mashed Potatoes: Meanwhile, peel back corners of potato pkg. Warm potatoes in microwave according to pkg instructions. Mix in butter, milk, and rosemary. Season potatoes to taste with salt and pepper.