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Source: Semi-Homemade Cooking

Steak Pinwheels with Sun-Dried Tomatoes
Make this festive dish for a special occasion or anytime for that matter.
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Serves: Serves 4 to 6
Prep Time: 15 minutes
Cook Time: 60 mins.
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1 2/3 cups Swanson® Beef Broth
3/4 cup ready-to-use julienne sun-dried tomatoes, (not packed in oil)
1/4 cup butter
1 package (6.6-ounce) Stove Top Stuffing
1-1 1/4 pound skirt steak
Salt and pepper
2 packages (11 ounces each) refrigerated prepared mashed potatoes
6 tablespoons butter
1/4 cup whole milk
2 teaspoons fresh rosemary, finely chopped
Salt and pepper

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.

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