Beef California Roll Salad Recipe

Ingredients for 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

How to Make Beef California Roll Salad

1. 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.
2. Place 2 (8-ounce) beef sirloin steaks in a food-safe plastic bag.
3. Pour marinade over steaks, ensuring they are fully coated.
4. Seal the bag tightly and refrigerate for 15 minutes to 2 hours.
5. While the beef marinates, prepare the wasabi cucumbers: Combine 1 tablespoon wasabi paste and 2 tablespoons pomegranate juice in a medium bowl.
6. Add 1 cup thinly sliced cucumbers and toss to coat. Refrigerate until ready to serve.
7. Prepare the gingered carrots: In a separate medium bowl, whisk together 2 tablespoons mayonnaise and 1 tablespoon grated fresh ginger.
8. Add 1 cup shredded carrots and toss to coat. Refrigerate until ready to serve.
9. Remove steaks from marinade and discard marinade.
10. Preheat grill to medium heat with a bed of ash for even cooking.
11. Grill steaks for 7-10 minutes for medium-rare to medium doneness, turning occasionally. Use a meat thermometer to ensure desired internal temperature.
12. Let steaks rest for 5 minutes before thinly slicing against the grain.
13. Arrange wasabi cucumbers and gingered carrots side-by-side on a serving platter.
14. Top with sliced beef.
15. Garnish with ½ avocado, sliced, 2 tablespoons pomegranate seeds, and 1 tablespoon sesame seeds.