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Beef "California Roll" Salad

Cut: Beef top loin (strip) steaks 
Total recipe time: 15 minutes

Beef "California Roll" Salad

Ingredients

  • 3 boneless beef Top Loin (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

  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.

    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.

     
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