Beef Teriyaki Crisps with Wasabi Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Prepare the mayonnaise mixture and cook the steak up to a day in advance. There's no need to reheat it; just slice the steak about an hour ahead, and leave at room temperature. Ingredients:
1/4 cup fresh orange juice |
1/4 cup lower-sodium soy sauce |
2 tablespoons mirin (sweet rice wine) |
2 tablespoons honey |
2 teaspoons grated peeled fresh ginger |
1/2 pound flank steak, trimmed |
cooking spray |
1/2 cup reduced-fat mayonnaise |
2 teaspoons wasabi paste |
2 teaspoons rice vinegar |
24 baked gluten-free rice crackers |
fresh chive pieces (optional) |
Directions:
1. Combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 24 hours, turning occasionally.
2. Remove steak from bag, and discard marinade. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 10 minutes. Cut steak diagonally across grain into thin slices; cut slices into 2-inch pieces.
3. Combine mayonnaise, wasabi paste, and vinegar, stirring well. Spoon 3/4 teaspoon mayonnaise mixture onto each cracker. Divide steak evenly among crackers; top each with 1/4 teaspoon mayonnaise mixture. Garnish with chives, if desired.
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