Beef “California Roll” Salad

  • 127 mins
  • 16 ingredients
  • Servings 3-6
  • Prep 120 min
  • Cook 7-10 min
  • Course
  • Skill Level

Ingredients

  • 3 boneless beef top loin (strip) steaks, cut 3/4 inch thick about 1/2 lb each
  • 1/3 cup hoisin sauce
  • 1/4 cup pomegranate juice
  • 2 tbs minced garlic
  • 2 tbs minced fresh ginger
  • 1 tbs sesame oil
  • 1/2 tsp fresh cracked black pepper
  • 2 tsp wasabi paste
  • 1 tsp pomegranate juice
  • 1 English cucumber, thinly sliced
  • 1 tbs mayonnaise
  • 1 and 1/2 tsp minced fresh ginger
  • 2 cups matchstick carrots
  • 1 tbs toasted sesame seeds
  • 1 avocado diced
  • 1/2 cup fresh pomegranate seeds
A delicious beef salad seasoned with hoisin sauce, ginger, sesame oil and wasabi paste.

 

  • Combine marinade ingredients in a bowl.
  • Place beef steaks and marinade in a resealable plastic bag.
  • Turn steaks to coat.
  • Marinate in refrigerator for 2 hours.
  • Prepare wasabi cucumbers. Combine wasabi paste and pomegranate juice in a bowl. Add the cucumbers and toss to coat. Refrigerate until ready to serve.
  • Remove steaks from marinade and discard the marinade.
  • Place the steaks on a hot charcoal grill and grill for 7 to 10 minutes, turning once until desired donenesss is achieved.
  • Carve the steaks into thin slices.
  • Place the cucumbers and carrots side by side on plate and top with beef.
  • Top steaks with avocado and pomegranate seeds and sprinkle with sesame seeds.
 

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