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Grilled Beef, Andouille Sausage And Blue Cheese Roulades
Recipe By : Emeril Lagasse
Serving Size : 4 Preparation Time :0:00
Categories : Good Morning America Beef & Veal
Sausages Emeril Lagasse
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1/2 pound andouille sausage
1/2 cup finely chopped onions
1/2 pound maytag blue cheese
1 pound flank steak -- cut into 4-(4
-- ounces)-pieces
essence
1 recipe smothered potatoes -- see recipe
1 tablespoon finely chopped fresh parsley
1. Preheat the grill.
2. Place each piece of flank steak between two sheets of plastic wrap. Using
a meal mallet, pound each steak about 1/4 inch thick. Remove and discard the p
lastic wrap.
3. Season both sides of the steak with essence.
4. Spoon 2 ounces of the sausage mixture evenly over each steak. Sprinkle 2 o
unces of the cheese, evenly over each steak. Start at one end, roll up each st
eak tightly, forming a jelly-roll like shape.
5. Secure each roulade with three toothpicks.
6. Place the roulades on the grill and cook for 2 to 3 minutes on all sides, f
or medium rare.
7. Remove from the grill and rest for a couple of minutes before slicing.
8. Using a sharp knife, slice each roulade into 1/2 inch slices.
9. To serve, spoon the potatoes in the center of each plate. Arrange the roul
ade slices around the potatoes. Garnish with parsley.
Notes: This Labor Day weekend throw some beef on the grill, but spice it up a b
it. Chef Emeril Lagasse cooks a gourmet steak and smothered potato dish that w
ill help you say goodbye to summer in style.
Airdate: 9/4/98
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 9/6/98
Converted by MC_Buster.
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