Ingredients:

• 3 beef Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each)

Marinade:

• 1/3 cup hoisin sauce

• 1/4 cup pomegranate juice
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 1 tablespoon sesame oil
• 1/2 teaspoon pepper

Wasabi Cucumbers:

• 2 teaspoons wasabi paste

• 1 teaspoon pomegranate juice
• 1 English cucumber, thinly sliced

Gingered Carrots:

• 1 tablespoon mayonnaise

• 1-1/2 teaspoons minced fresh ginger
• 2 cups packaged matchstick carrots

Garnish:

• 1 tablespoon toasted sesame seeds

• 1 medium avocado, diced
• 1/2 cup fresh pomegranate seeds

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.

• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
• Refrigerate food promptly.

Cooking:

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.

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.

Cook's Tip: Three cups sliced, regular cucumber may be substituted.

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, cvered, 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.

Cook's Tip: To toast sesame seeds, cook them in an ungreased skillet over medium heat about 5 minutes or until golden brown, stirring frequently. Watch carefully to prevent burning.

This recipe is an excellent source of Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.

Source: beefitswhatsfordinner.com