• Heat oven to 425 degrees. Prepare stuffing mix per pkg directions, using 1 1/2 cups water and 2 tbsp butter. Cool slightly. Meanwhile, coarsely chop mushrooms and cook 5 min in 1 tbsp butter over med-high. Stir into stuffing.

  • Holding a sharp knife parallel to work surface and starting at a long side, slice a steak in half horizontally without cutting all the way through. Open up steak like a book and season with salt. Press stuffing onto steak, leaving a 1-inch border on all sides. Sprinkle with parsley. Starting at a short side, roll up to enclose filling. Tie with kitchen twine, spacing 2 inches apart. Place on a rimmed baking sheet, rub with 1 tbsp olive oil and sprinkle with 1/2 tsp garlic salt.

  • On a large baking sheet, toss sweet potato with 2 tbsp olive oil and 1/2 tsp each garlic salt and pepper. Roast steak and potatoes for 35 min, turning once. Rest steak 10 min, then remove twine before slicing.

Nutrition Facts

578 calories; 21 g total fat; 1115 mg sodium. 60 g carbohydrates; 37 g protein;