3 boneless beef Top Loin (Strip) steaks, cut 3/4 inch thick (about 8 ounces each)
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
2 teaspoons wasabi paste
1 teaspoon pomegranate juice
1 English cucumber, thinly sliced
1 tablespoon mayonnaise
1-1/2 teaspoons minced fresh ginger
2 cups packaged matchstick carrots
1 tablespoon toasted sesame seeds
1 medium avocado, diced
1/2 cup fresh pomegranate seeds
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 minutes to 2 hours.
Prepare Wasabi Cucumbers. Combine wasabi paste and pomegranate juice in medium bowl. Add cucumbers; toss to coat. Set aside; refrigerate until ready to serve.
Prepare Gingered Carrots. Combine mayonnaise and ginger in another medium bowl. Add carrots; toss to coat. Set aside; refrigerate until ready to serve.
Remove steaks from marinade; discard marinade. Place steaks 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.
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.