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.
You can’t make this very far in advance—I made mine about an hour before serving—and rice crackers got a little soggy under the meat as people ate them over the next hour or so. I also used probably another teaspoon of wasabi and suggest you add wasabi to your taste. And next time I will probably just use a bottled or a different Terriyaki sauce. BUT the appetizer was gobbled up and was yummy!
Read MoreSuch a simple recipe for something with such a fancy presentation. Loved that you could make pretty much everything ahead of time and just assemble before serving. Marinated the steak Thursday night, sliced it Friday night, made the mayo and assembled Saturday!
Read MoreMade these to serve with an informal soup supper (with potato leek and carrot-ginger soups). Did not have rice crackers, so sprayed won-ton wrappers with cooking spray and crisped them up in the oven - worked great as a substitute! The marinade had a terrific balance of flavors, and my guests loved the wasabi mayo! Love that you can do so much in advance, including crisping the won-ton wrappers.
Read MoreExcellent dish and obviously easy to make--I added garlic to the marinade and used buffalo flank steak and it was very tender, otherwise followed the recipe. Served at book club pot luck and it was a big hit. The marinade is very flavorful and I'll use it again either as an appetizer or on flank steak as a main course.
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