Beef Steak with Smoked Salmon Roulade

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junio 23, 2015

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.
[timer length=30]30 Minutes[/timer]

  • Prep: 15 mins
  • Cook: 30 mins
  • 15 mins

    30 mins

    45 mins

  • Productos: 4 - 6 Servings


Pound meat with a tenderizing meat mallet to a thickness of 1/2 inch (1 cm).

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.

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).

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

14% DV iron and 67% DV zinc.


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


Información nutricional

Proteínas31 g
Grasas Totales13 g
Total Carbohydrates2 g