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.

Bruce Weinstein
Recipe by Oxmoor House August 2011

Gallery

Credit: Oxmoor House

Recipe Summary test

Yield:
12 servings (serving size: 2 topped crisps)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 24 hours, turning occasionally.

    Advertisement
  • 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.

  • 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.

Chef's Notes

Mirin is a kind of Japanese rice wine similar to sake but with a lower alcohol content. It's a clear, gold liquid that adds a mild sweetness to dishes and a slight sheen to meats, fish, and shellfish.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

71 calories; fat 2.6g; saturated fat 0.5g; mono fat 0.4g; poly fat 0.7g; protein 4.2g; carbohydrates 7.1g; cholesterol 7mg; iron 0.3mg; sodium 166mg; calcium 3mg.
Advertisement