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Grilled Beef, Andouille Sausage and Blue Cheese Roulades
With Smothered Potatoes

By Emeril Lagasse


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
1 recipe of smothered potatoes
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 plastic wrap.

3. Season both sides of the steak with essence.

4. Spoon 2 ounces of the sausage mixture evenly over each steak. Sprinkle 2 ounces of the cheese, evenly over each steak. Start at one end, roll up each steak 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, for 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 roulade slices around the potatoes. Garnish with parsley.

Yields: 4 servings

Ingredients for Smothered Potatoes

1 tablespoon

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