Mashed Potato-Stuffed Flank Steak |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 pound 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 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-pound) flank steak |
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.
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