  |
Steak
Pinwheels
with
Stuffing
& Rosemary
Mashed Potatoes
Serves 4 - 6
| INGREDIENTS: | |
| STEAK | |
| 1 2/3 | cups canned beef broth, Swanson® |
| 3/4 | cup ready-to-use julienne sun-dried tomatoes (not packed in oil), Frieda’s® |
| 1/4 | cup butter, Land O’Lakes® |
| 1 | package (6.6-ounce) stuffing mix, Stove Top® (flavor optional) |
| 1 | 1 1/4-pound skirt steak |
| 1 | Salt and pepper |
| ROSEMARY MASHED POTATOES | |
| 2 | packages (11 ounces each) refrigerated prepared mashed potatoes, Simply Potatoes® |
| 6 | tablespoons butter, Land O’Lakes® |
| 1/4 | cup whole milk |
| 1 | teaspoons fresh rosemary, finely chopped |
| Salt and pepper | |
Prep time: 12minutes
Cooking time: 50minutes
PREPARATION:
Steak Preparation:
- 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 degrees.
- 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 Preparation:
- Meanwhile, peel back corners of potato packages.
- Warm potatoes in microwave according to package instructions.
- Mix in butter, milk, and rosemary.
- Season potatoes to taste with salt and pepper.
