MASHED POTATO-STUFFED FLANK STEAK

Mashed Potato-Stuffed Flank Steak image

Provided by southern chef in lo

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

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 1/2 lb) flank steaks

Steps:

Cook sausage in hot oil in a skillet over medium heat 5 minutes or until browned. Remove from skillet; set aside.
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.
Stir together mashed potatoes and 1 cup hot water in a large bowl; stir in sausage, onion mixture, parsley, thyme, and nutmeg.
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.
Roll steak, jellyroll fashion, starting with a long side; secure with string. Place on a lightly greased rack in a broiling pan.
Bake at 425° for 10 minutes; reduce heat to 375°. Bake 25 to 30 minutes or to desired degree of doneness.

Nutrition Facts : Calories 467.9, Fat 25.4, SaturatedFat 9.1, Cholesterol 85.9, Sodium 749.3, Carbohydrate 13.7, Fiber 1.4, Sugar 1.7, Protein 42.9