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* Exported from MasterCook * 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. - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
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