Beef Steak with Smoked Salmon Roulade

Smoked salmon has long been a favourite in the Eastern provinces. Resourceful Easterners find unique ways to use this delicacy as here in this beef roulade.

RatingDifficultyIntermediate

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Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 1 ½ lb (750 g) Inside Round Marinating Steak, cut into 3/4 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 meat with a tenderizing meat mallet to a thickness of 1/2 inch (1 cm).

2

Spread with cream cheese to within 1/4 inch (0.5 cm) of edge. Sprinkle with green onions and pepper. Cover completely with smoked salmon slices. Starting with long side, roll up like a jelly roll. Tie tightly in several places with butcher's twine, or hold together with metal skewers.

3

Grill over medium-high heat for 30 to 35 minutes, turning approximately every 8 minutes to brown all sides. Cook until an digital instant read thermometer inserted into the centre of the roll reads at least 145°F(63°C).

4

Remove from grill and let stand tented with foil for 5 minutes. Place seam-side-down remove string and slice into slices.

5

Cooking tip: you could ask the butcher to put the steak through the tenderizer; you will not have to flatten it.

Ingredients

 1 ½ lb (750 g) Inside Round Marinating Steak, cut into 3/4 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 meat with a tenderizing meat mallet to a thickness of 1/2 inch (1 cm).

2

Spread with cream cheese to within 1/4 inch (0.5 cm) of edge. Sprinkle with green onions and pepper. Cover completely with smoked salmon slices. Starting with long side, roll up like a jelly roll. Tie tightly in several places with butcher's twine, or hold together with metal skewers.

3

Grill over medium-high heat for 30 to 35 minutes, turning approximately every 8 minutes to brown all sides. Cook until an digital instant read thermometer inserted into the centre of the roll reads at least 145°F(63°C).

4

Remove from grill and let stand tented with foil for 5 minutes. Place seam-side-down remove string and slice into slices.

5

Cooking tip: you could ask the butcher to put the steak through the tenderizer; you will not have to flatten it.

Beef Steak with Smoked Salmon Roulade
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