Beef “California Roll” Salad
This colorful deconstructed salad was inspired by popular sushi rolls. Delicious grilled Strip Steaks mingle with wasabi cucumbers, ginger carrots and creamy avocado.
Cook Time: 40 Minutes
Servings: 6
Ingredients: 16
Ingredients
Marinade:
Wasabi Cucumbers:
Gingered Carrots:
Garnish:
Preparation
-
Step 1
Combine Marinade ingredients in small bowl. Place beef Strip Steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
-
Step 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.
Cooking Tip: Three cups sliced, regular cucumber may be substituted.
-
Step 3
Prepare Gingered Carrots. Combine mayonnaise and ginger in another medium bowl. Add carrots; toss to coat. Set aside; refrigerate until ready to serve.
-
Step 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.
-
Step 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.
Cooking Tip: To toast sesame seeds, cook them in an ungreased skillet over medium heat about 5 minutes or until golden brown, stirring frequently. Watch carefully to prevent burning.
Packaged fresh pomegranate seeds (also called arils) are available in the produce section of some supermarkets.
Nutrition Information
310 Calories
3g SAT FAT
28g PROTEIN
4.3 mg IRON
4.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 310 Calories; 126 Calories from fat; 14g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 57 mg Cholesterol; 250 mg Sodium; 17 g Total Carbohydrate; 3.7 g Dietary Fiber; 28 g Protein; 4.3 mg Iron; 7.7 mg NE Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.8 mg Zinc; 29.1 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Related Recipes
Browse Recipes by Category
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
