Here are the following ingredients:
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Follow these cooking methods/directions:
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.
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).
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.