Steak Pinwheels with Sun-Dried Tomato Stuffing and Rosemary Mashed Potatoes

Total Time:
1 hr 2 min
12 min
50 min

4 to 6 servings

  • 1 2/3 cups canned beef broth
  • 3/4 cup ready-to-use sun-dried tomatoes (not packed in oil)
  • 1/4 cup butter
  • 1 (6.6-ounce) package stuffing mix
  • 1 (1 1/4-pound) skirt steak
  • Salt and freshly ground black pepper
  • Rosemary Mashed Potatoes, recipe follows
  • Rosemary Mashed Potatoes:
  • 1 (11-ounce) package refrigerated prepared mashed potatoes
  • 4 tablespoons (1/2 stick) butter
  • 1/4 cup whole milk
  • 2 teaspoons fresh rosemary leaves, finely chopped
  • Salt and freshly ground black pepper
  • Add broth, sun-dried tomatoes, and butter to a medium saucepan and bring to a boil over medium-high heat. Stir in contents of stuffing mix pouch. Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing with fork. Let stuffing cool completely.

  • Preheat oven to 425 degrees F.

  • Lay steak flat on clean work surface and sprinkle 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:
  • While steak is cooking, transfer potatoes from package into a medium saucepan. Add butter, milk, and rosemary, and warm over medium-low until completely heated through. Season, to taste, with salt and pepper.

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