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Steak Pinwheels with Sun-Dried Tomato Stuffing and Rosemary Mashed Potatoes
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Steak Pinwheels with Sun-Dried Tomato Stuffing and Rosemary Mashed Potatoes
From Semi-Homemade Cooking, by Sandra Lee.

For the Steak:

Ingredients:

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
Salt and pepper

Instructions:

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°F (190°C). 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.

For the Rosemary Mashed Potatoes:

Ingredients:

2 packages (11 ounces each) refrigerated prepared mashed potatoes, Simply Potatoes®
6 tablespoons butter, Land O'Lakes®
1/4 cup whole milk
2 teaspoons fresh rosemary, finely chopped
Salt and pepper

Instructions:

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. Note: May be served with More-Than-Meatloaf Gravy.

Prep time: 12 minutes
Cooking time: 50 minutes
Cost: $$$ [Medium]
Yield: Serves 4 to 6
Wine: Kendall-Jackson®) Cabernet Sauvignon
Music: Hi Fidelity Lounge, Various Artists, "Volume 1: Subterranean Soundtracks"

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