Mashed Potato-Stuffed Flank Steak

This is great with fresh green beans on the side and a slice of garlic bread or yeast roll.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1⁄4 lb andouille sausage, chopped
• 1  tablespoon olive oil
• 1  small onion, chopped
• 1  celery rib, chopped
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  tablespoons dry white wine or 2  tablespoons chicken broth
• 1  small garlic clove, minced
• 1  cup instant mashed potatoes
• 1  cup hot water
• 2  tablespoons  chopped fresh parsley
• 1 1⁄2 teaspoons  chopped fresh thyme
• 1⁄8 teaspoon ground nutmeg
• 1 (1 1/2lb)  flank steaks

Directions

1. Cook sausage in hot oil in a skillet over medium heat 5 minutes or until browned. Remove from skillet; set aside.
2. Sauté onion and next 3 ingredients in skillet 5 minutes or until tender. Add wine and garlic; cook 2 minutes or until liquid evaporates. Remove from heat.
3. Stir together mashed potatoes and 1 cup hot water in a large bowl; stir in sausage, onion mixture, parsley, thyme, and nutmeg.
4. Place steak between 2 sheets of heavy-duty plastic wrap; flatten to 1/4- to 1/2-inch thickness using a meat mallet or rolling pin. Spread potato mixture evenly over flank steak, leaving a 1/2-inch border.
5. Roll steak, jellyroll fashion, starting with a long side; secure with string. Place on a lightly greased rack in a broiling pan.
6. Bake at 425° for 10 minutes; reduce heat to 375°. Bake 25 to 30 minutes or to desired degree of doneness.