And Rosemary Mashed Potatoes
From Sandra Lee Semi-Homemade Cooking
Prep: 12 minutes | Cook: 50 minutes | Bake: 425° | Makes: 4-6 servings
1 2/3 C canned beef broth
3/4 C ready-to-use Julienne sun-dried tomatoes (not packed in oil)
1/4 C butter
1 pkg (6.6 oz) stuffing mix (flavor optional)
1 1 1/4-lb skirt steak
salt and pepper
Rosemary Mashed Potatoes
2 pkgs (11 oz each) refrigerated prepared mashed potatoes
6 Tbs butter
1/4 C whole milk
2 Tsp finely chopped fresh rosemary
salt and pepper
1. 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 for five minutes. Fluff the stuffing with fork. Cool stuffing.
2. Preheat oven to 425 degrees. Lay steak flat onto clean work surface. Sprinkle steak with salt and pepper. Cover steak evenly with stuffing. Roll up steak lengthwise to create pinwheel effect, enclosing stuffing completely. Skewer seam with toothpicks. Place the steak roll, seam side down, onto 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
3. Meanwhile, peel back corners od potato packages. war,m potatoes in microwave according to package instructions. Mix in butter, milk and rosemary. Season potatoes to taste with salt and pepper.
DO NOT COOK FOR 40 MINUTES!!!!! You will get beef jerky, leather stuffed pinwheels. You can see by my photos that I over cooked my steak. It is partly my fault for not checking on the oven a little better, but hey, I was multitasking and relying on a timer. I’d say to aim for 15 to 20 minutes of baking.
I added a little garlic and onion to my stuffing mixture. I also used sun-dried tomatoes in oil — it was all I could find. I dumped the jar in a colander and rinsed as much of the oil off as I could.
As for the potatoes, well, I am not one to make prepackaged taters when it takes little effort to boil up some fresh ones. I had some red potatoes in the pantry so I quartered and boiled them. When they were done, I threw them in a bowl with half a stick of butter, a minced garlic clove, splash of milk, finely cut rosemary, shredded cheese, salt and pepper. I scooped the mixture into small ramekins and baked until crusty on top. My veggie of choice was yellow squash sautéed in olive oil, salt and pepper.
I’m on the fence with the steak. It seemed to be missing something, and there was the whole way over cooked part.