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Mashed Potato-Stuffed Flank Steak
Mashed Potato-Stuffed Flank Steak
Description
Preparation Time: 20 min. | Cooking Time: 40 min. | Serves: 6
Ingredients
At a glance
Recipes
Serves
6
- Sausage, andouille -- chopped (substitute hot Italian if andouille cannot be found) lb 1/4
- Oil, olive tablespoon 1
- Onions, raw -- chopped small 1
- Celery -- chopped stalk 1
- Salt teaspoon 1/2
- Pepper, black, ground pinch 1
- Wine, table, white, dry -- or chicken broth tablespoon 2
- Garlic, raw -- minced clove 1
- Potatoes, mashed, dry form cup 1
- Water -- hot cup 1
- Parsley, fresh -- chopped tablespoon 2
- Thyme, fresh -- chopped teaspoon 1 1/2
- Nutmeg, ground pinch 1
- Beef, flank, steak, raw lb 1 1/2
Methods/steps
- Cook sausage in hot oil in a skillet over medium heat 5 minutes or until browned. Remove from skillet; set aside.
- Saute onion, celery, salt and pepper 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 meta 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 degrees F for 10 minutes; reduce heat to 375 degrees F and bake 25 to 30 minutes or to desired degree of doneness.
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Additional Tips