Beef "california Roll" Salad

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.