Ingrédients pour Beef California Roll Salad
- Boneless Beef Top Loin Steaks
- Hoisin Sauce
- 2 tablespoons pomegranate juice
- Garlic
- Fresh Ginger
- 1 teaspoon sesame oil
- Pepper
- 1 tablespoon wasabi paste
- English Cucumber
- 2 tablespoons mayonnaise
- 1 cup shredded carrots
- Toasted Sesame Seeds
- ½ avocado, sliced
- 2 tablespoons pomegranate seeds
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Comment préparer Beef California Roll Salad
- Whisk together 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon sake, and 1 teaspoon sesame oil in a small bowl. This is your marinade.
- Place 2 (8-ounce) beef sirloin steaks in a food-safe plastic bag.
- Pour marinade over steaks, ensuring they are fully coated.
- Seal the bag tightly and refrigerate for 15 minutes to 2 hours.
- While the beef marinates, prepare the wasabi cucumbers: Combine 1 tablespoon wasabi paste and 2 tablespoons pomegranate juice in a medium bowl.
- Add 1 cup thinly sliced cucumbers and toss to coat. Refrigerate until ready to serve.
- Prepare the gingered carrots: In a separate medium bowl, whisk together 2 tablespoons mayonnaise and 1 tablespoon grated fresh ginger.
- Add 1 cup shredded carrots and toss to coat. Refrigerate until ready to serve.
- Remove steaks from marinade and discard marinade.
- Preheat grill to medium heat with a bed of ash for even cooking.
- Grill steaks for 7-10 minutes for medium-rare to medium doneness, turning occasionally. Use a meat thermometer to ensure desired internal temperature.
- Let steaks rest for 5 minutes before thinly slicing against the grain.
- Arrange wasabi cucumbers and gingered carrots side-by-side on a serving platter.
- Top with sliced beef.
- Garnish with ½ avocado, sliced, 2 tablespoons pomegranate seeds, and 1 tablespoon sesame seeds.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
42g
Fat
7g
Carbs
7g
