Asian Steak & Avocado Appetizer

Name: Asian Steak & Avocado Appetizer
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: Strip Filet; fresh lime juice; fresh cilantro; mirin (rice wine); soy sauce; sesame oil; avocado; cherry tomatoes; wonton wrappers

25

Minutes

8

Servings

9

Ingredients

4 beef Strip Filets, cut 3/4 inch thick (about 1 pound)
1/4 cup fresh lime juice or juice from 2 small limes
2 tablespoons chopped fresh cilantro
2 tablespoons mirin (rice wine)
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon sesame oil
2 1/2 cups small avocado chunks (about 2 large avocados)
1/2 cup halved cherry tomatoes
Baked wonton wrappers or tortilla chips

Preparation

Step 1
Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F), turning occasionally. Remove steaks. Let stand 5 minutes.
Step 2
Cut steaks lengthwise in half, then crosswise into thin slices.
Step 3
Whisk together lime juice, cilantro, mirin, soy sauce and sesame oil in medium bowl. Add avocado chunks and tomato haves to vinaigrette, mixing lightly. Spoon avocado mixture onto serving plate. Top with beef. Pour any remaining vinaigrette over beef. Serve on baked wonton wrappers or tortilla chips.
Cooking Tip: Beef slices and avocado chucks should be cut in pieces small enough to fit on wontons or chips.

Nutrition Information

Nutrition information per serving: 189 Calories; 117 Calories from fat; 13g Total Fat (3 g Saturated Fat; 7 g Monounsaturated Fat;) 37 mg Cholesterol; 116 mg Sodium; 6 g Total Carbohydrate; 3.3 g Dietary Fiber; 13 g Protein; 1.7 mg Iron; 2.6 mg NE Niacin; 0.3 mg Vitamin B₆; 1.7 mcg Vitamin B₁₂; 4.8 mg Zinc; 14.7 mcg Selenium; 70.7 mg Choline.