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INGREDIENTS
| 1-1/2 lb |
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750 g |
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Flank (or Inside Round) Marinating Steak, ¾-inch (2 cm) thick |
| 4 oz |
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125 g |
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light spreadable cream cheese |
| 4 oz |
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125 g |
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thinly sliced smoked salmon |
| 2 |
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2 |
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green onions, finely chopped |
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Pepper to taste |
PREPARATION TIME: 15-20 min
COOKING TIME: 30-40 min
DIRECTIONS
If possible, have butcher pass the steak through a mechanical tenderizing machine. With a mallet, pound steak to about ½-inch (1 cm) thickness. Spread with cream cheese to within ¼-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.
Barbecue over medium-high heat 400°F (200°C) for 30 to 40 minutes, turning approximately every 8 minutes to brown all sides. Insert a meat thermometer into the centre of the roll and cook until it reads at least 155°F (68°C). Remove roll from grill; place seam-side-down on cutting board and tent with foil for 5 minutes. Remove string and cut into slices. Serve with salad greens or steamed broccoli and new PEI potatoes.
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NUMBER OF SERVINGS: 4 - 6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 258 Calories |
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13 g Fat |
| 31 g Protein |
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1.7 g Carbohydrates |
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