This appetizer recipe is perfect for your upcoming holiday parties. Flavorful steak meets cream cheese and a tangy balsamic sauce.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.
Nutrition Facts
Nutrition Facts
Calories | 180 | |
---|---|---|
Total Fat | 6.8 g | |
Saturated Fat | 2.7 g | |
Trans Fat | 0.2 g | |
Polyunsaturated Fat | 0.2 g | |
Monounsaturated Fat | 1.5 g | |
Cholesterol | 40 mg | |
Sodium | 249 mg | |
Total Carbohydrate | 15 g | |
Dietary Fiber | 0 g | |
Sugars | 3 g | |
Protein | 15 g |
Dietary Exchanges
1 starch, 2 lean meat, 1/2 fat
Ingredients
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2 beef Strip Steaks boneless, cut 1 inch thick (about 1-1/4 pounds) -
1/4 cup Parmesan cheese -
3/4 teaspoon all-purpose flour -
12 slices thin white sandwich bread, crusts removed -
1 1/2 teaspoons coarsely ground black pepper -
4 ounces light garlic-herb cheese spread, slightly softened -
1 tablespoon balsamic syrup -
24 small arugula leaves
Directions
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Heat oven to 350°F. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray. Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and light brown. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside. -
Cut each bread slice diagonally in half. Place in single layer on baking sheet. Bake in 350°F oven about 6 minutes or until lightly toasted but not brown. Set aside. -
Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks into thin slices. -
Meanwhile, spread 1 teaspoon cheese spread onto each bread piece; top with 2 to 3 steak slices. Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf.