Mashed Potato-Stuffed Flank Steak

Ingredients

• 0.3 pound andouille sausage chopped
• 1 rib celery chopped
• 2 tablespoons chicken broth dry white
• 1.5 pound flank steak 
• 2 tablespoons parsley fresh chopped
• 1.5 teaspoons thyme leaves fresh chopped
• 1 small garlic clove minced
• 0.1 teaspoon ground nutmeg 
• 1 cup potatoes instant mashed
• 1 tablespoon olive oil 
• 1 small onion chopped
• 0.1 teaspoon pepper 
• 0.5 teaspoon salt 
• 1 cup water hot

Equipment

• bowl
• frying pan
• oven
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Cook sausage in hot oil in a skillet over medium heat 5 minutes or until browned.
2. Remove from skillet; set aside.
3. Saut onion and next 3 ingredients in skillet 5 minutes or until tender.
4. Add wine and garlic; cook 2 minutes or until liquid evaporates.
5. Remove from heat.
6. Stir together mashed potatoes and 1 cup hot water in a large bowl; stir in sausage, onion mixture, parsley, thyme, and nutmeg.
7. 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.
8. Spread potato mixture evenly over flank steak, leaving a 1/2-inch border.
9. Roll steak, jellyroll fashion, starting with a long side; secure with string.
10. Place on a lightly greased rack in a broiling pan.
11. Bake at 425 for 10 minutes; reduce heat to 37
12. Bake 25 to 30 minutes or to desired degree of doneness.