Best Steak Pinwheels With Sun Dried Tomato Stuffing And Rosemary Mashed Potatoes Recipes

Steak Pinwheels W/ Sun-Dried Tomato Stuffing image

Provided by Thellie

Categories < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (14 ounce) can beef broth or 1 (14 ounce) can chicken broth
3/4-1 cup sun-dried tomato (not packed in oil)
1/4 cup butter
1 (6 1/2 ounce) package seasoned stuffing mix
1 (1 1/4 lb) top round beef or 1 (1 1/4 lb) skirt steaks
1/2 cup steak marinade (Dale's sauce if available)
salt and pepper, if necessary

Steps:

Marinade steak in Dale's sauce for approximately 30 minutes. (This is a salty sauce so isn't necessary to salt and pepper steak.).
Put broth, sun-dried tomatoes and butter into sauce pan and bring to a boil over medium-high heat. (let tomatoes plump if necessary for 15 minutes or so, til tender). Bring back to boil and stir in stuffing (I use Pepperidge Farms Corn Bread stuffing). Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing w/fork. Let stuffing cool completely.
Heat oven to 425 degrees F.
Lay steak flat. Cover evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclose stuffing completely. Skewer seam w/toothpicks. Place steak roll seam side down, on foil covered cookie sheet. Sprinkle w/salt and pepper if necessary (Marinade may be salty and spicy enough) Roast until steak is golden brown and cooked through, about 40 minutes.

Nutrition Facts : Calories 504.3, Fat 19.4, SaturatedFat 9.8, Cholesterol 108.9, Sodium 1417.4, Carbohydrate 40.9, Fiber 2.7, Sugar 7.6, Protein 40.2

Johnny Garlic's Famous Garlic and Rosemary Mashed Potatoes image

Provided by Guy Fieri

Categories side-dish

Time 50m

Yield about 8 to 10 servings

Number Of Ingredients 8

5 pounds potatoes, Yukon gold, washed and cut in 2 to 3-inch pieces
2 tablespoons olive oil
4 tablespoons garlic, minced
2 teaspoons freshly minced rosemary leaves
1/2 cup skim milk
2 teaspoons salt
1 teaspoons white pepper
1/4 cup chives

Steps:

Add cut potatoes into a large pot and cover by about 1-inch with cold water. Place over medium heat and simmer (do not boil) potatoes for 15 minutes or until fork tender.
Strain potatoes from pot, and set aside. In same pot add oil, garlic and rosemary. Lightly saute over medium heat. When slightly brown add potatoes back to the pot, and mix with garlic and rosemary.
Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives.

Sun-Dried Tomato Stuffing image

Provided by Food Network Kitchen

Number Of Ingredients 1

Make Sausage Stuffing with spicy sausage and semolina bread. Toss in 1 cup sliced sun-dried tomatoes with the bread. Sprinkle with 1/4 cup grated parmesan before baking.

Steps:

Sausage Stuffing:Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes.