beef california roll salad
- 3 boneless beef Top Loin (Strip) steaks, cut 3/4 inch thick (about 8 oz 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
- WASABI CUCUMBER
- 2 teaspoons wasabi paste
- 1 teaspoon pomegranate juice
- 1 English cucumber, thinly sliced
- GINGERED CARROTS
- 1 tablespoon mayonnaise
- 1 1/2 teaspoon minced fresh ginger
- 2 cups packaged matchstick carrots
- 1 tablespoon toasted sesame seeds
- 1 medium avocado, diced
- 1/2 cup fresh pomegrante seeds
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.
Prepare Wasabi Cucumbers. Combine wasabi paste and pomegranate juice in medium bowl. Add cucumbers; toss to coat. Set aside; refrigerate until ready to serve.
Prepare Gingered Carrots. Combine mayonnaise and ginger in another medium bowl. Add carrots; toss to coat. Set aside; refrigerate until ready to serve.
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.
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.
<>Nutrition information per serving: 310 calories; 14 g fat (3 g saturated fat; 3 g monounsaturated fat); 57 mg cholesterol; 250 mg sodium; 17 g carbohydrate; 3.7 g fiber; 28 g protein; 7.7 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 4.3 mg iron; 29.1 mcg selenium; 4.8 mg zinc. <>This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.