For the Steak:
For the Rosemary Mashed Potatoes:
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°F (190°C).
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.
Note: May be served with More-Than-Meatloaf Gravy.