Prep Time: :15
Cook Time: :40
- 1-2/3 cups canned 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) stuffing mix, Stove Top® (flavor optional)
- 1 to 1-1/4-pound skirt steak
- Salt and pepper
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 F.
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.
Serve with Rosemary Mashed Potatoes.
Yield: 4 to 6 servings
Recipe Source: Semi-Homemade Cooking by Sandra Lee (Miramax Books, Hyperion)