Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 Smothered Potatoes: 1. In a large saute; pan, over medium heat, add the oil. 2. When the oil is hot, add the onions. Season with salt and pepper. Saute; for 2 minutes. 3. Add the walnuts and continue to saute; for 1 minute. 4. Add the potatoes. Season with salt and pepper. 5. Continue to saute; for 2 minutes. Add the garlicup Saute; for 1 minute. 6. Add the reduction and bring the mixture to a simmer. Cook for 2 minutes. 7. Remove from the heat and serve hot. Yields: 4 servings Converted by MC_Buster. NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America Converted by MM_Buster v2.0l.
