Ingredients
1 beef top sirloin steak (2 pounds) 2 jars (8 ounces each) roasted sweet red peppers, drained and chopped, divided1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 carton (8 ounces) spreadable chive and onion cream cheese1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and finely chopped2 tablespoons minced fresh basil or 2 teaspoons dried basil1/4 teaspoon salt1/4 teaspoon pepper1 jar (24 ounces) pasta sauce1 tablespoon tomato paste
Preparation
Preheat oven to 425°. Cut steak into 6 serving-sized pieces; pound with a meat mallet to 1/4-in. thickness. In a large bowl, combine 1/4 cup roasted peppers, spinach, cream cheese, artichokes and basil; spread over steaks. Roll up jelly-roll style, starting with a short side. Place seam side down in a greased 13x9-in. baking dish; sprinkle with salt and pepper.
Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 30-35 minutes.
Meanwhile, place pasta sauce and remaining roasted peppers in a blender; cover and process until smooth. Transfer to a large saucepan; stir in tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 15-20 minutes. Let steaks stand 5 minutes before cutting into 1-in.-thick slices. Serve with sauce.
