Steak Pinwheels W/ Sun-Dried Tomato Stuffing

READY IN: 55mins
Recipe by Thellie

Original recipe from Food Network but tweaked. This is a good recipe for company as it looks as if it is a lot of work but isn't and is delicious. The stuffing was actually enough for two top round steaks so was able to freeze one for another day as there were only 3 or us for dinner tonight. Time does not include marinade time.

Top Review by CharityAnn

The pictures of this looked so good and I'd never tried cooking anything like it before-I thought it was awesome. I'm sorry I didn't follow the recipe exactly, but maybe someone else will try it knowing it can still turn out fantastic without getting expensive. I roasted about a cup of cherry tomatoes with olive oil, salt and pepper and garlic powder until they burst. I chopped those up and added them to the stuffing-the more tomatoes you add to the stuffing, the better IMHO. I actually used carne asada that was pre-sliced. They are thin and about 9 inches long. I marinated them about half a day in Weber's Sun-dried tomato garlic pesto (seasoning packet). Then I placed the stuffing on top of each one, secured with toothpicks and baked them at 425 for about 20 minutes. Oh I also rolled up a small stick of parm in each one. The flavor was amazing enough that everybody loved it. Thank you so much, its a recipe to be proud of =)

Ingredients Nutrition

  • 1 (14 ounce) can beef broth or 1 (14 ounce) can chicken broth
  • 34-1 cup sun-dried tomato (not packed in oil)
  • 14 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
  • 12 cup steak marinade (Dale's sauce if available)
  • salt and pepper, if necessary

Directions

  1. Marinade steak in Dale's sauce for approximately 30 minutes. (This is a salty sauce so isn't necessary to salt and pepper steak.).
  2. 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.
  3. Heat oven to 425 degrees F.
  4. 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.

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