Mashed Potato-Stuffed Flank Steak

• 1/4 lb 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 2 tablespoons 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 lb) flank steaks

1. Cook sausage in hot oil in a skillet over medium heat 5 minutes or until browned. Remove from skillet; set aside.
2. Saute 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 425u0b0 for 10 minutes; reduce heat to 375u0b0. Bake 25 to 30 minutes or to desired degree of doneness.

andouille sausage, olive oil, onion, celery, salt, pepper, white wine, garlic, instant mashed potatoes, water, parsley, thyme, ground nutmeg, flank steaks

Taken from www.food.com/recipe/mashed-potato-stuffed-flank-steak-144601 (may not work)