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