Spicy Korean Beef & Cucumber Appetizer

Strip steak in a Spicy Asian sauce, herbed cream cheese, and toppings on a cucumber slice.

Strip steak in a Spicy Asian sauce, herbed cream cheese, and toppings on a cucumber slice.

11 Ingredients

Makes 10 servings

25 minutes

Nutrition information per serving: 122 Calories; 44.1 kcal Calories from fat; 4.9 g Total Fat; 2.3 g Saturated Fat; 0.15 g Trans Fat; 0.2 g Polyunsaturated Fat; 1.8 g Monounsaturated Fat; 37.4 mg Cholesterol; 224.4 mg Sodium; 7.7 g Total Carbohydrate; 0.8 g Dietary Fiber; 11.8 g Protein; 1.4 mg Iron; 212 mg Potassium; 4.1 mg Niacin; 0.3 mg Vitamin B6; 1.6 mcg Vitamin B12; 1.6 mg Zinc; 9.7 mcg Selenium; 27 mg Choline

Ingredients:

  • 2 beef Strip Steaks Boneless, 1 inch thick (about 1 pound)
  • 1/2 cup reduced-fat cream cheese, softened
  • 1/4 cup sliced green onions
  • 1/4 cup chopped fresh cilantro leaves
  • 1 teaspoon reduced-sodium soy sauce
  • 1 seedless cucumber, sliced 1/8 inch thick (18 to 24 slices)
  • 1/4 cup Korean red chili sauce (Gochujang)
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon garlic powder
  • Micro greens, chopped kimchi, chopped roasted peanuts, toasted sesame seeds, shredded carrots, chopped cilantro, sliced scallions

Preparation:

  1. Combine cream cheese, green onion, cilantro and soy sauce in small bowl. Cover and refrigerate.

  2. Combine gochujang, vinegar, honey and garlic powder in medium bowl; set aside.

  3. Place steak on grid over medium, ash-covered coals. Grill, covered 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.

  4. To assemble, top each cucumber slice with 1 teaspoon cream cheese mixture. Dice steak into bite-size pieces; toss in gochujang mixture. Top cream cheese mixture with steak. Garnish with micro greens, kimchi, peanuts, sesame seeds, cilantro and scallions, if desired.

Source: beeflovingtexans.com

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