Beef “California Roll” Salad
40
Minutes
6
Servings
16
Ingredients
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. -
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.
Nutrition Information
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.
Nutrition Tip
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
