Mashed Potato-Stuffed Flank Steak

Southern Living
4 to 6 servings


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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


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.

Created date

May 2001