This colorful deconstructed salad was inspired by popular sushi rolls. Delicious grilled Strip Steak mingles with wasabi cucumbers, ginger carrots and creamy avocado.
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.
Prepare Wasabi Cucumbers. Combine wasabi paste and pomegranate juice in medium bowl. Add cucumbers; toss to coat. Set aside; refrigerate until ready to serve.
Prepare Gingered Carrots. Combine mayonnaise and ginger in another medium bowl. Add carrots; toss to coat. Set aside; refrigerate until ready to serve.
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.
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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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 310 Calories; 14g Total Fat; 3g Saturated Fat; 3g Monounsaturated Fat; 57mg Cholesterol; 250mg Sodium; 17g Total carbohydrate; 28g Protein; 4.3mg Iron; 7.7mg Niacin; 0.6mg Vitamin B6; 1.4mcg Vitamin B12; 4.8mg Zinc; 29.1mcg Selenium; 3.7g Fiber.