Mashed Potato-Stuffed Flank Steak

• lb andouille sausage, chopped↗1⁄4 lb
• tablespoon olive oil↗1 tablespoon
• small onion, chopped↗1
• celery rib, chopped↗1
• teaspoon salt↗1⁄2 teaspoon
• teaspoon pepper↗1⁄8 teaspoon
• tablespoons dry white wine or 2 tablespoons chicken broth↗2 tablespoons
• small garlic clove, minced↗1
• cup instant mashed potatoes↗1 cup
• cup hot water1 cup
• tablespoons chopped fresh parsley2 tablespoons
• teaspoons chopped fresh thyme1 1⁄2 teaspoons
• teaspoon ground nutmeg↗1⁄8 teaspoon
• (1 1/2 lb) flank steaks1

Step-by-step instructions

1. 1

   Cook sausage in hot oil in a skillet over medium heat 5 minutes or until browned. Remove from skillet; set aside.

2. 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. 3

   Stir together mashed potatoes and 1 cup hot water in a large bowl; stir in sausage, onion mixture, parsley, thyme, and nutmeg.

4. 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. 5

   Roll steak, jellyroll fashion, starting with a long side; secure with string. Place on a lightly greased rack in a broiling pan.

6. 6

   Bake at 425° for 10 minutes; reduce heat to 375°. Bake 25 to 30 minutes or to desired degree of doneness.