Servings: 6

Prep Time: 30 Min.

Cook Time: 10 Min.

Marinate: 15 Min.

What you need:

(touch checkbox to add ingredients to your shopping list)

3 boneless beef Top Loin (Strip) steaks, cut 3/4-in. thick (about 8 oz. each)

Marinade:
1/3 c. hoisin sauce
1/4 c. pomegranate juice
2 Tbsp. minced garlic
2 Tbsp. minced fresh ginger
1 Tbsp. sesame oil
1/2 tsp. pepper

Wasabi Cucumbers:
2 tsp. wasabi paste
1 tsp. pomegranate juice
1 English cucumber, thinly sliced

Gingered Carrots:
1 Tbsp. mayonnaise
1-1/2 tsp. minced fresh ginger
2 c. pkg. matchstick carrots

Garnish:
1 Tbsp. toasted sesame seeds
1 medium avocado, diced
1/2 c. fresh pomegranate seeds

What to do:

1. Combine Marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 min.-2 hr.
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.
3. Prepare 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; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7-10 min. (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.

* Recipe Courtesy of The Beef Checkoff

Nutritional information:

Calories: 310;   Total Fat: 14g;   Saturated Fat: 3g;   Cholesterol: 57mg;   Total Carbs: 17g;   Fiber: 4g;   Protein: 28g;   Sodium: 250mg;