Ingredients:

• 2 beef Strip Steaks Boneless, 1 inch thick (about 1 pound)

• 1/2 cup reduced-fat cream cheese, softened
• 1/4 cup sliced green onions
• 1/4 cup chopped fresh cilantro leaves
• 1 teaspoon reduced-sodium soy sauce
• 1 seedless cucumber, sliced 1/8 inch thick (18 to 24 slices)
• 1/4 cup Korean red chili sauce (Gochujang)
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon honey
• 1/2 teaspoon garlic powder
• Micro greens, chopped kimchi, chopped roasted peanuts, toasted sesame seeds, shredded carrots, chopped cilantro, sliced scallions

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.

• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
• Refrigerate food promptly.

Cooking:

1. Combine cream cheese, green onion, cilantro and soy sauce in small bowl. Cover and refrigerate.

2. Combine gochujang, vinegar, honey and garlic powder in medium bowl; set aside.

3. Place steak on grid over medium, ash-covered coals. Grill, covered 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.

4. To assemble, top each cucumber slice with 1 teaspoon cream cheese mixture. Dice steak into bite-size pieces; toss in gochujang mixture. Top cream cheese mixture with steak. Garnish with micro greens, kimchi, peanuts, sesame seeds, cilantro and scallions, if desired.

This recipe is an excellent source of Protein, Niacin, and Vitamin B12; and a good source of Vitamin B6, Zinc, and Selenium.

Source: beefitswhatsfordinner.com