Beef ‘California Roll’ Salad Recipe


Get the flavors of the popular California Roll sushi in this healthy salad.


  • 3 boneless beef top loin (Strip) steaks, cut ¾-inch thick (about 8 ounces each)


  • ⅓ cup hoisin sauce
  • ¼ cup pomegranate juice
  • 2 tablespoons garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1 tablespoon sesame oil
  • ½ teaspoon pepper

Wasabi Cucumbers

  • 2 teaspoons wasabi paste
  • 1 teaspoon pomegranate juice
  • 1 English cucumber, thinly sliced

Gingered Carrots

  • 1 tablespoon mayonnaise
  • 1 ½ teaspoons fresh ginger, minced
  • 2 cups packaged matchstick carrots


  • 1 tablespoon toasted sesame seeds
  • 1 medium avocado, diced
  • ½ cup fresh pomegranate seeds


  1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag and marinate in refrigerator 15 minutes to 2 hours.
  2. For Wasabi Cucumbers: Combine wasabi paste and pomegranate juice in medium bowl. Add cucumbers; toss to coat. Set aside; refrigerate until ready to serve.
  3. For Gingered Carrots: Combine mayonnaise and ginger in another medium bowl. Add carrots; toss to coat. Set aside; refrigerate until ready to serve.
  4. Remove steaks from marinade, place 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.
  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.

SEE MORE: Beef Recipes


Courtesy of National Cattlemen’s Beef Association

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