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.
30 Minutes
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.
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.
Cook's Notes: For a short cut, have the meat counter staff or butcher pass the steak through a mechanical tenderizing machine and skip pounding the steak with the mallet at home.
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