Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

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 Cooking Light September 2009

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Photo: Beck Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

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; fiber 0g; cholesterol 7mg; iron 0.3mg; sodium 166mg; calcium 3mg.
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