Beef "California Roll" Salad
Courtesy of The Beef Checkoff 6 Servings • 30 Min. Prep Time • 10 Min. Cook Time • 15 Min. Marinate Time| Ingredients |
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| 3 boneless beef Top Loin (Strip) steaks, cut 3/4-in. thick (about 8 oz. each) |
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| Marinade: |
| 1/3 c. hoisin sauce |
| 1/4 c. pomegranate juice |
| 2 Tbsp. minced garlic |
| 2 Tbsp. minced fresh ginger |
| 1 Tbsp. sesame oil |
| 1/2 tsp. pepper |
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| Wasabi Cucumbers: |
| 2 tsp. wasabi paste |
| 1 tsp. pomegranate juice |
| 1 English cucumber, thinly sliced |
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| Gingered Carrots: |
| 1 Tbsp. mayonnaise |
| 1-1/2 tsp. minced fresh ginger |
| 2 c. pkg. matchstick carrots |
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| Garnish: |
| 1 Tbsp. toasted sesame seeds |
| 1 medium avocado, diced |
| 1/2 c. fresh pomegranate seeds |
Directions:
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 min.-2 hr.
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, covered, 7-10 min. (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.
* Recipe Courtesy of The Beef Checkoff
Nutrition:
Calories: 310; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 57mg; Total Carbs: 17g; Fiber: 4g; Protein: 28g; Sodium: 250mg;