Steak Pinwheels with Stuffing & Rosemary Mashed Potatoes

Steak Pinwheels with Stuffing & Rosemary Mashed Potatoes
Serves 4 - 6

STEAK
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
1 Salt and pepper

ROSEMARY MASHED POTATOES
2 packages (11 ounces each) refrigerated prepared mashed potatoes, Simply Potatoes®
6 tablespoons butter, Land O'Lakes®
1/4 cup whole milk
1 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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