Slices of cucumber are topped beef strip steak, herbed cream cheese, and a spicy Asian 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 | 122 | |
---|---|---|
Total Fat | 4.9 g | |
Saturated Fat | 2.3 g | |
Trans Fat | 0.15 g | |
Polyunsaturated Fat | 0.2 g | |
Monounsaturated Fat | 1.8 g | |
Cholesterol | 37 mg | |
Sodium | 224 mg | |
Total Carbohydrate | 8 g | |
Dietary Fiber | 1 g | |
Sugars | 4 g | |
Protein | 12 g |
Dietary Exchanges
1/2 carbohydrate, 2 lean meat, 1/2 fat
Ingredients
Appetizer Ingredients
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2 beef Strip Steaks Boneless, cut 1-inch thick (about 1 pound) -
1/2 cup low-fat cream cheese (softened) -
1/4 cup sliced green onions -
1/4 cup chopped, fresh cilantro leaves -
1 teaspoon low-sodium soy sauce -
1 seedless English cucumber, sliced into 1/8 inch thick, (18-24 slices) -
1/4 cup gochujang (Korean hot pepper paste) -
1/4 cup plain rice vinegar -
1 tablespoon honey -
1/2 teaspoon garlic powder
Garnish Ingredients
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Micro greens, chopped kimchi, chopped roasted peanuts, toasted sesame seeds, shredded carrots, chopped cilantro, sliced scallions
Directions
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Combine cream cheese, green onion, cilantro and soy sauce in small bowl. Cover and refrigerate. -
Combine gochujang, vinegar, honey and garlic powder in medium bowl; set aside. -
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. -
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.