Beef "California Roll" Salad

• 40 min
• 6 SERVINGS
• 310 Cal
• 28 g Protein

Ingredients:

• 3 beef Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each)

• 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

• 2 teaspoons wasabi paste
• 1 teaspoon pomegranate juice
• 1 English cucumber, thinly sliced

• 1 tablespoon mayonnaise
• 1-1/2 teaspoons minced fresh ginger
• 2 cups packaged matchstick carrots

• 1 tablespoon toasted sesame seeds
• 1 medium avocado, diced
• 1/2 cup fresh pomegranate seeds

Cooking:

1. Combine Marinade ingredients in small bowl. Place beef Strip 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.
Cook's Tip: Three cups sliced, regular cucumber may be substituted.
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, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) 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.
Cook's Tip: To toast sesame seeds, cook them in an ungreased skillet over medium heat about 5 minutes or until golden brown, stirring frequently. Watch carefully to prevent burning.


Packaged fresh pomegranate seeds (also called arils) are available in the produce section of some supermarkets.