Beef “California Roll” Salad  --
Lean Cut
  • Total Recipe Time: 35 to 40 minutes
  • Makes 6 servings


  1. 3 beef Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each)
  1. 1/3 cup hoisin sauce
  2. 1/4 cup pomegranate juice
  3. 2 tablespoons minced garlic
  4. 2 tablespoons minced fresh ginger
  5. 1 tablespoon sesame oil
  6. 1/2 teaspoon pepper
Wasabi Cucumbers:
  1. 2 teaspoons wasabi paste
  2. 1 teaspoon pomegranate juice
  3. 1 English cucumber, thinly sliced
Gingered Carrots:
  1. 1 tablespoon mayonnaise
  2. 1-1/2 teaspoons minced fresh ginger
  3. 2 cups packaged matchstick carrots
  1. 1 tablespoon toasted sesame seeds
  2. 1 medium avocado, diced
  3. 1/2 cup fresh pomegranate seeds


  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, 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. 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.
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