Steak Pinwheels with Oven Roasted Tomato Stuffing

Steak Pinwheels with Oven Roasted Tomato Stuffing

Ingredients

  • 1 (14 oz.) can beef broth
  • 1/4 cup (4 Tbl.) real butter
  • 1 (6 1/2 oz.) package beef flavored seasoned stuffing mix*
  • 3/4 cup oven-roasted grape tomatoes, measure after roasting
  • 1 (14 oz.) can quartered artichoke hearts in brine, drained and halved crossways
  • 1 (1 1/4 lb.) flank steak

For Oven-Roasted Tomatoes:

  • grape tomatoes sliced in half lengthwise
  • EVOO or butter-flavored no-stick spray
  • pinch each salt, coarse ground black pepper, dried thyme

Steak Marinade:

  • 1/2 cup soy sauce
  • 1 Tbl. worcestershire sauce
  • 1 large clove garlic, finely minced
  • 1/4 tsp. onion powder
  • 1/2 tsp. coarse ground black pepper

Instructions

  • In large ziploc baggie, add marinade ingredients. Add steak and turn to coat. Close bag well, removing the air. Marinate for several hours or overnight, turning now and then.
  • Put broth and butter into saucepan and bring to a boil over medium-high heat, stir in stuffing mix (*I only use Betty Crocker's Homestyle Beef Stuffing anymore), tomatoes and artichoke hearts. Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing lightly with a fork. Set stuffing aside to cool completely.
  • Heat oven to 425º F.
  • Lay steak flat onto cutting board, leaving excess marinade behind. (Discard marinade left in baggie). Cover evenly with stuffing. Roll up steak lengthwise (grain running lengthwise as well) to create a pinwheel effect, enclosing stuffing completely. Skewer seam WELL with toothpicks. Place steak roll seam side-down, onto foil-lined and sprayed baking sheet. Sprinkle top with a little coarse ground black pepper if you'd like.
  • Pop into preheated oven and roast until steak is browned and cooked through, for 40 minutes to be medium-rare inside. *This is exactly what you want so that it is juicy and tender, and not at all dry or tough!
  • Let rest 5 minutes before slicing against the grain into pinwheels.
  • To Oven Roast Tomatoes:
  • Preheat oven to 300º F. Line a baking sheet with parchment paper.
  • Slice grape tomatoes in half lengthwise and place onto prepared baking sheet with tomatoes facing cut side-up. Spray all with butter-flavored cooking spray or drizzle with EVOO, (just the top sides is all it needs). Sprinkle tops evenly with 1/2 tsp. kosher salt, 1/4 - 1/2 tsp.pepper (to taste), and 1/4 tsp. dried thyme crushed with your fingers when sprinkling. Pop into oven and bake for about 2 hours. (*You can also hurry the process using a higher temperature and less time).