Ingredients

• 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 of Smothered Potatoes
  
• 1 tablespoon finely chopped fresh parsley

Directions

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

Ingredients

• 1 tablespoon olive oil
• 1 cup thinly slices onions
• salt
• freshly ground black pepper
• 1/4 pound walnut halves (about 1 cup)
• 1 pound new potatoes, quartered and roasted
• 2 teaspoons chopped garlic
• 2 cups veal reduction

Directions

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 garlic. 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

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