Wasabi Sour Cream:
Press pepper onto beef Top Sirloin Steak. Place steak on grid over medium, ash-covered coals. Grill, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium doneness (160°F), turning occasionally.
Meanwhile combine butter, parsley and garlic salt in medium bowl. Place baguette slices on two 15 x 10 x 1-inch jelly roll pans. Brush tops with butter mixture. While steak is standing, toast baguette slices in 425°F oven for 8 minutes or until golden brown.
Combine dairy sour cream and wasabi paste in medium bowl until well blended. Cover and refrigerate until ready to use.
Carve steak into 1/4 inch thick slices and evenly layer over toasted garlic bread slices. Top with 1 teaspoon Wasabi Sour Cream.
Nutrition information per serving, 1 appetizer: 148 Calories; 63 Calories from fat; 7g Total Fat (4 g Saturated Fat; 2 g Monounsaturated Fat;) 30 mg Cholesterol; 147 mg Sodium; 10 g Total Carbohydrate; 2.8 g Dietary Fiber; 0.2 g Protein; 0.8 mg Iron; 2.8 mg NE Niacin; 0.2 mg Vitamin B6; 0.5 mcg Vitamin B12; 1.8 mg Zinc; 10.5 mcg Selenium.
This recipe is an excellent source of Vitamin B12; and a good source of Dietary Fiber, Niacin, Vitamin B6, Zinc, and Selenium.