Beef california Roll Salad |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Marinating time is not included in prep time. Ingredients:
3 boneless beef top loin steaks, 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 fresh ginger, minced |
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 fresh ginger, minced |
2 cups packaged matchstick carrots |
1 tablespoon toasted sesame seeds |
1 medium avocado, diced |
1/2 cup fresh pomegranate seeds |
Directions:
1. 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. 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. 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. 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. 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.
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