Grilled Beef, Andouille Sausage And Blue Cheese Roulades

Directions

1. 1. Preheat the grill.
2. 2. Place each piece of flank steak between two sheets of plastic wrap.
3. Using a meal mallet, lb. each steak about 1/4 inch thick. Remove and throw away the plastic wrap.
4. 3. Season both sides of the steak with essence.
5. 4. Spoon 2 ounces of the sausage mix proportionately over each steak. Sprinkle 2 ounces of the cheese, proportionately over each steak. Start at one end, roll up each steak tightly, forming a jelly-roll like shape.
6. 5. Secure each roulade with three toothpicks.
7. 6. Place the roulades on the grill and cook for 2 to 3 min on all sides, for medium rare.
8. 7. Remove from the grill and rest for a couple of min before slicing.
9. 8. Using a sharp knife, slice each roulade into 1/2 inch slices.
10. 9. To serve, spoon the potatoes in the center of each plate. Arrange the roulade slices around the potatoes. Garnish with parsley.
11. Yields: 4 servings
12. Smothered Potatoes:1. In a large saute/fry; pan, over medium heat, add in the oil.
13. 2. When the oil is warm, add in the onions. Season with salt and pepper. Saute/fry; for 2 min.
14. 3. Add in the walnuts and continue to saute/fry; for 1 minute.
15. 4. Add in the potatoes. Season with salt and pepper.
16. 5. Continue to saute/fry; for 2 min. Add in the garlicup Saute/fry; for 1 minute.
17. 6. Add in the reduction and bring the mix to a simmer. Cook for 2 min.
18. 7. Remove from the heat and serve warm.
19. Yields: 4 servings