Beef Teriyaki Crisps with Wasabi Mayonnaise

Prepare the mayonnaise mixture and cook the steak up to a day in advance. There's no need to reheat it; just slice the steak about an hour ahead, and leave at room temperature.

Yield: 12 servings (serving size: 2 topped crisps)

Ingredients

• Steak:
• 1/4  cup  fresh orange juice
• 1/4  cup  low-sodium soy sauce
• 2  tablespoons  mirin (sweet rice wine)
• 2  tablespoons  honey
• 2  teaspoons  grated peeled fresh ginger
• 1/2  pound  flank steak, trimmed
• Cooking spray
• 
  Remaining ingredients:
• 1/2  cup  reduced-fat mayonnaise
• 2  teaspoons  wasabi paste
• 2  teaspoons  rice vinegar
• 24  baked rice crackers
• Fresh chive pieces (optional)

Preparation

1. To prepare steak, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 24 hours, turning occasionally.

2. Remove steak from bag, and discard marinade. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 10 minutes. Cut steak diagonally across grain into thin slices; cut slices into 2-inch pieces.

3. Combine mayonnaise, wasabi paste, and vinegar, stirring well. Spoon 3/4 teaspoon mayonnaise mixture onto each cracker. Divide steak evenly among crackers; top each with 1/4 teaspoon mayonnaise mixture. Garnish with chives, if desired.

Nutritional Information

Calories:

71

Fat:

2.6g (sat 0.5g,mono 0.4g,poly 0.7g)

Protein:

4.2g

Carbohydrate:

7.1g

Fiber:

0.0g

Cholesterol:

7mg

Iron:

0.3mg

Sodium:

166mg

Calcium:

3mg