Spicy Korean Beef & Cucumber Appetizer

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

  • 25
    min
  • 10
    SERVINGS
  • 122
    Cal
  • 11.8 g
    Protein

Ingredients & Cooking

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

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 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.

Nutrition Information

Butcher Counter

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