Spicy Beef and Cucumber Appetizer


  • 2 beef strip steaks boneless (cut 1-inch thick)
  • ½ cup whipped cream cheese
  • ¼ cup green onion (sliced)
  • ¼ cup fresh cilantro leaves (chopped)
  • 1 teaspoon soy sauce
  • 1 seedless English cucumber
  • 2 tablespoons gochujang
  • 2 tablespoons unseasoned rice vinegar
  • 1½ teaspoons honey
  • ¼ teaspoon garlic powder
  • Garnish
    • Micro greens
    • Kimchi (chopped)
    • Roasted peanuts (chopped)
    • Toasted sesame seeds
    • Carrots (shredded)
    • Cilantro (chopped)
    • Scallions (sliced)


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 11-14 minutes (over medium heat on preheated gas grill, covered, 11-15 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.

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