Delicious Beef Teriyaki Crisps with Wasabi Mayonnaise
Beef Teriyaki Crisps with Wasabi Mayonnaise
Prepare the Wasabi mayonnaise 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.
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- Prep Time: 1440
- Cook Time: 6
- Total Time: 24 hours 6 minutes
Ingredients
Scale
Steak
- 1/4 cup fresh orange juice
- 1/4 cup low-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
Remaining ingredients
- 1/2 cup mayonnaise
- 2 teaspoons Wasabi paste
- 2 teaspoons rice vinegar
- 24 baked rice crackers
- Fresh chive pieces (optional)
Instructions
- To prepare the steak, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator for 24 hours, turning occasionally.
- 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 rice vinegar, stirring well. Spoon 3/4 teaspoon mayonnaise mixture onto each rice crackers. Divide steak evenly among rice crackers; top each with 1/4 teaspoon mayonnaise mixture. Garnish with chives, if desired.
Nutrition
- Serving Size: 12