Beef “California Roll” Salad
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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