Place each piece of flank steak between two sheets of plastic wrap.
Using a meal mallet, pound each steak about 1/4" thick. Remove and
discard the plastic wrap.
Season both sides of the steak with essence.
Spoon 2 oz of the sausage mixture evenly over each steak. Sprinkle
2 oz of the cheese, evenly over each steak. Start at one end, roll up
each steak tightly, forming a jelly-roll like shape.
Secure each roulade with three toothpicks.
Place the roulades on the grill and cook for 2 to 3 minutes on all
sides, for medium rare.
Remove from the grill and rest for a couple of minutes before slicing.
Using a sharp knife, slice each roulade into 1/2" slices.
To serve, spoon the potatoes in the center of each plate. Arrange the
roulade slices around the potatoes. Garnish with parsley.
Notes:
This Labor Day weekend throw some beef on the grill, but spice it up
a bit. Chef Emeril Lagasse cooks a gourmet steak and smothered potato
dish that will help you say goodbye to summer in style.
