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Spicy Korean Beef and Cucumber Appetizer


Slices of cucumber are topped with Fleming Family Beef Sirloin Strip Steak, herbed cream cheese and a spicy Asian Sauce. This recipe comes from Beef. It's What's For Dinner. and is certified by the American Heart Association®.

Ingredients:

  • 2 Fleming Family Beef New York Strip Steak
  • 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 to garnish

Cooking:

  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 grill 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.

 


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