California-Roll Beef Salad

Ingredients

• 3 boneless beef Top Loin (Strip) steaks, cut 3/4 inch thick (about 8 ounces each)

  Marinade:

• 1/3 cup hoisin sauce
• 1/4 cup pomegranate juice
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 1 tablespoon sesame oil
• 1/2 teaspoon pepper

  Wasabi Cucumbers:

• 2 teaspoons wasabi paste
• 1 teaspoon pomegranate juice
• 1 English cucumber, thinly sliced

  Gingered Carrots:

• 1 tablespoon mayonnaise
• 1-1/2 teaspoons minced fresh ginger
• 2 cups packaged matchstick carrots

  Garnish:
• 1 tablespoon toasted sesame seeds
• 1 medium avocado, diced
• 1/2 cup fresh pomegranate seeds

Directions

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. 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. Prepare Gingered Carrots. Combine mayonnaise and ginger in another medium bowl. Add carrots; toss to coat. Set aside; refrigerate until ready to serve.
4. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes (over medium heat on preheated gas grill, covered, 7 to 10 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally.
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.

Recipe Yield: Yield: 6 servings

Source: The Beef Checkoff