Cheesy Sundried Tomato Steak Potato Rollups 5fix Recipes

TOMATO BRAISED STEAK

Steps:

• Cut the steak into 4 portions and sprinkle with a pinch of salt.
• In a large skillet, heat 1 tablespoons oil over medium-high heat.
• Brown the steak on both sides and transfer to a casserole dish.
• Pour off any fat.
• Add the rest of the oil to the pan.
• Fry the garlic with a pinch of salt and 1/4 to 1/2 teaspoons red pepper flakes over medium heat until fragrant, about 30 seconds.
• Add the wine, tomatoes and rosemary, scraping up any brown bits and breaking up the tomatoes with a spoon.
• Pour the tomato/wine mixture over the steak.
• Cover tightly and bake in a 350 degree F oven for 1-1/2 to 2 hours.
• Remove the steak from the pan and transfer to a warm serving dish.
• Cook the liquid over medium-high heat, stirring occasionally, until reduced to the desired consistency.
• Spoon over the steak.

STEAK PINWHEELS WITH SUN-DRIED TOMATO STUFFING AND ROSEMARY MASHED POTATOES

Steps:

• Add broth, sun-dried tomatoes, and butter to a medium saucepan and bring to a boil over medium-high heat. Stir in contents of stuffing mix pouch. Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing with fork. Let stuffing cool completely.
• Preheat oven to 425 degrees F.
• Lay steak flat on clean work surface and sprinkle 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.
• While steak is cooking, transfer potatoes from package into a medium saucepan. Add butter, milk, and rosemary, and warm over medium-low until completely heated through. Season, to taste, with salt and pepper.