Maritime Beef Steak and Smoked Salmon Roll

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Maritime Beef Steak and Smoked Salmon Roll

  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Serving: 46
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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.

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

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

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