Stuffed Minute Steak served with Fig and Rosemary Israeli Couscous

As I see my freezer running low on last years goodies, I grow with excitement in knowing that the fresh season is right around the corner! You know if you close your eyes, you can see all that wonderful produce from Old Path, Gaia's Breath and The Farm B/B...such a sight wasn't it?! And of course everything tasted as good as it looked!! I did pretty good, seemed to have been able to put-up the right amount to get through winter! I think this dish can be both a "use the put-up" produce and made when produce is in season. This has some great flavors going on, that work beautifully off of each other. You get the tender earthy flavor of Sunnybook grass-fed beef, the little bitterness from the Swiss chard, a slight sweetness from the cipolinni onion.

6 dried figs
1c water
1/2 c water
1 sprig fresh rosemary, finely chopped
1/4 tsp kosher salt
1 tbsp butter
1 c Israeli couscous
1 pkg Sunnybrook shaved/minute/sandwich steaks
2-3 tbsp olive oil
1 c blanched and chopped Swiss Chard (froze from Old Path, Gaia's and The Farm B/B)
1/2 c chopped cipollini (froze some from the Farm B/B)
1 garlic clove
1 qt whole heirloom tomatoes (canned from Old Path and The Farm B/B)

Bring 1 c water to boil in a med pan. Remove from heat and add the figs. Let stand for for 10 minutes. Remove the figs, reserving the water. Remove stems and chop figs; set aside. Add remaining 1/2 c water to the fig infused water. Bring to a boil. Add in the couscous, rosemary, butter and salt. Return to a boil. Reduce to a simmer, cover and let cook for 12-15 or until liquid is absorbed. Stir in figs, cover and let stand for 5 minutes.

In a large skillet heat 2tbsp oil over med/high heat. Add in the cipollini and saute until just taking on a golden color. Add in garlic and Swiss chard. Saute for 5 minutes to dry out the Swiss chard. Set aside.

Lay out steaks, combining small pieces that are smaller. Season lightly with s/p. Divide the Swiss chard among the minutes steak. Roll up and secure with butcher twine or toothpicks.

In the small skillet heat remaining oil over med/high heat. Add in the rolled steak and sear on both sides. Add in whole tomatoes, s/p to taste and let simmer for 15 minutes, letting liquids reduce and allowing the tomatoes to take on some color. Taste and adjust seasoning.