2 beef Strip Steaks Boneless, cut 1-inch thick (about 1 pound)
1/2 cup whipped cream cheese
1/4 cup sliced green onion
1/4 cup chopped fresh cilantro leaves
1 teaspoon low-sodium soy sauce
1 seedless English cucumber
2 tablespoons gochujang
2 tablespoons unseasoned rice vinegar
1-1/2 teaspoons honey
1/4 teaspoon garlic powder
Micro greens, chopped kimchi, chopped roasted peanuts, toasted sesame seeds, shredded carrots, chopped cilantro, sliced scallions
Combine cream cheese, green onion, cilantro and soy sauce in small bowl. Cover and refrigerate.
Cut cucumber into eighteen to twenty-four 1/8-inch slices. Cover and set aside.
Combine gochujang, vinegar, honey and garlic powder in medium bowl; set aside.
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.
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.
Nutrition information per serving: 108 calories; 6 g fat (3 g saturated fat; 2 g monounsaturated fat); 39 mg cholesterol; 110 mg sodium; 3 g carbohydrate; 1 g fiber; 11 g protein; 4 mg niacin; 0.3 mg vitamin B6; 1.5 mcg vitamin B12; 1.4 mg iron; 9.9 mcg selenium; 1.6 mg zinc; 27.7 mg choline.