Beef "California Roll" Salad
Total Recipe Time: 35 to 40 minutesMarinade Time: 15 minutes to 2 hours
Makes 6 servings
Ingredients3 beef Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each)Marinade:1/3 cup hoisin sauce1/4 cup pomegranate juice2 tablespoons minced garlic2 tablespoons minced fresh ginger1 tablespoon sesame oil1/2 teaspoon pepperWasabi Cucumbers:2 teaspoons wasabi paste1 teaspoon pomegranate juice1 English cucumber, thinly slicedGingered Carrots:1 tablespoon mayonnaise1-1/2 teaspoons minced fresh ginger2 cups packaged matchstick carrots Garnish:1 tablespoon toasted sesame seeds1 medium avocado, diced1/2 cup fresh pomegranate 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.
Cook'sTipEnglish or hothouse cucumbers are often sold wrapped in plastic. They have almost no seeds and thin, edible skins. Three cups sliced, regular cucumber may be substituted.Cook's Tip: To toast sesame seeds, cook them in an ungreased skillet over medium heat about 5 minutes or until golden brown, stirring frequently. Watch carefully to prevent burning. Cook's Tip: Packaged fresh pomegranate seeds (also called arils) are available in the produce section of some supermarkets.
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.
© Cattlemen's Beef Board and American National CattleWomen, Inc.