Maritime Beef Steak and Smoked Salmon Roll

Now here's a unique way to serve surf and turf. The beef steak in this Maritime recipe takes on the delicious smokey flavour from the smoked salmon.

 

Yields46 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 ½ lb (750 g) Flank (or Inside Round) Marinating Steak, ¾-inch (2 cm) thick
 4 oz (125 g) light spreadable cream cheese
 4 oz (125 g) thinly sliced smoked salmon
 2 green onions, finely chopped
 Pepper to taste
1

Pound steak with mallet to about 1/2-inch (1 cm) thickness. Spread with cream cheese to within 1/4-inch (5 mm) of edge. Sprinkle with green onions, and pepper to taste. Cover completely with smoked salmon slices. Starting at long side, roll up; tie tightly in several places with butcher’s twine, or hold together with metal skewers.

2

Barbecue over medium-high heat for 30 to 40 minutes, turning every 8 minutes to brown all sides. Insert meat thermometer into centre of roll; cook until it reads at least 155°F (68°C).

3

Place roll, seam-side down on cutting board; tent with foil for 5 minutes. Remove string and cut into slices.

Ingredients

 1 ½ lb (750 g) Flank (or Inside Round) Marinating Steak, ¾-inch (2 cm) thick
 4 oz (125 g) light spreadable cream cheese
 4 oz (125 g) thinly sliced smoked salmon
 2 green onions, finely chopped
 Pepper to taste

Directions

1

Pound steak with mallet to about 1/2-inch (1 cm) thickness. Spread with cream cheese to within 1/4-inch (5 mm) of edge. Sprinkle with green onions, and pepper to taste. Cover completely with smoked salmon slices. Starting at long side, roll up; tie tightly in several places with butcher’s twine, or hold together with metal skewers.

2

Barbecue over medium-high heat for 30 to 40 minutes, turning every 8 minutes to brown all sides. Insert meat thermometer into centre of roll; cook until it reads at least 155°F (68°C).

3

Place roll, seam-side down on cutting board; tent with foil for 5 minutes. Remove string and cut into slices.

Maritime Beef Steak and Smoked Salmon Roll