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Beef__California_Roll__Salad

Beef “California Roll” Salad

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Servings

4 Servings

Ingredients

  • 3 boneless beef Strip steaks cut 3/4 inch thick (about 8 ounces each)
  • Marinade:
  • 1/3 cup hoisin sauce
  • 1/4 cup pomegranate juice
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 1 Tablespoon sesame oil
  • 1/2 teaspoon pepper
  • Wasabi Cucumbers:
  • 2 teaspoons wasabi paste
  • 1 teaspoon pomegranate juice
  • 1 English cucumber thinly sliced
  • Gingered Carrots:
  • 1 tablespoon mayonnaise
  • 1-1/2 teaspoons minced fresh ginger
  • 2 cups packaged matchstick carrots
  • Garnish:
  • 1 tablespoon toasted sesame seeds
  • 1 medium avocado diced
  • 1/2 cup fresh pomegranate seeds

Instructions

Preparation

  • 1 Combine Marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.2 Prepare Wasabi Cucumbers. Combine wasabi paste and pomegranate juice in medium bowl. Add cucumbers; toss to coat. Set aside; refrigerate until ready to serve.3 Prepare Gingered Carrots. Combine mayonnaise and ginger in another medium bowl. Add carrots; toss to coat. Set aside; refrigerate until ready to serve.4 Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes (over medium heat on preheated gas grill, covered, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.5 Carve steaks into thin slices. Place cucumbers and carrots side by side on plate; top with beef. Top with avocado and pomegranate seeds; sprinkle with sesame seeds.
  • Source: www.beefitswhatsfordinner.com