Beef “California Roll” Salad
Total Recipe Time: 35 to 40 minutes
Marinade Time: 15 minutes to 2 hours
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3
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boneless beef top loin (strip) steaks, cut 3/4 inch thick (about 8 ounces each)
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Marinade:
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1/3 cup
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hoisin sauce
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1/4 cup
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pomegranate juice
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2 tablespoons
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minced garlic
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2 tablespoons
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minced fresh ginger
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1 tablespoon
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sesame oil
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1/2 teaspoon
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pepper
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Wasabi Cucumbers:
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2 teaspoons
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wasabi paste
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1 teaspoon
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pomegranate juice
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1
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English cucumber, thinly sliced
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Gingered Carrots:
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1 tablespoon
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mayonnaise
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1-1/2 teaspoons
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minced fresh ginger
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2 cups
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packaged matchstick carrots
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Garnish:
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1 tablespoon
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toasted sesame seeds
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1
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medium avocado, diced
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1/2 cup
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fresh pomegranate seeds
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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.
Makes 6 servings
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