Grilled Beef Roulade-Style with Smoked Salmon

Smoked salmon has long been a favourite in the Eastern provinces. Resourceful Easterners find unique ways to use this delicacy as demonstrated here in this Roulade. What better way to enjoy smoked salmon than to pair it with grilled beef?
Yield 6 Servings Prep. Time 20 min Cooking Time 35 min Total Time 55 min


Here are the following ingredients:

  • 1½ lb (750 g) Beef Outside Round Marinating Steak, ¾ inch (2 cm) thick
  • 4 oz (125 g) chive and garlic flavoured spreadable cream cheese, such as Boursin
  • 4 oz (125 g) thinly sliced smoked salmon
  • 2 green onions, finely chopped
  • Fresh ground pepper

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pound one side of the steak with a jagged side of the meat mallet until about ¼ inch (5 mm) thick. Spread pounded side of steak with cream cheese to within ¼ inch (5 mm) of edge. Sprinkle with green onions and pepper to your taste. Cover completely with smoked salmon slices in a single layer, overlapping edges of salmon as necessary. Starting with a long side, roll up like jelly roll. Tie tightly in 1-inch (2.5 cm) intervals with soaked butcher’s twine to secure, or hold together with metal skewers.

  2. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 30 to 35 minutes, turning about every 8 minutes to brown all sides, or until a digital instant-read thermometer inserted in centre of roll reads 145°F (63°C) for medium-rare at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).

  3. Transfer to cutting board and let rest for 5 minutes. Place seam-side-down, remove twine or skewers and carve crosswise into ½-inch (1 cm) thick slices.