Spicy Korean Beef & Cucumbwer Appetizer


2 beef strip steaks, boneless, 1-inch thick
1/2 c reduced fat cream cheese, softened
1/4 c sliced green onions
1/4 c chopped fresh cilantro leaves
1 tsp reduced-sodium soy sauce
1 seedless cucumber, sliced 1/8-inch thick (18 to 24 slices)
1/4 c Korean red chili sauce (Gochujang)
1/4 c unseasoned rice vinegar
1 TB honey
1/2 tsp garlic powder
micro greens, chopped kimchi, chopped roasted peanuts, shredded carrots, chopped cilantro, sliced scallions


Combine cream cheese, green onion, cilantro and soy sauce in a small bowl. Cover and refrigerate.
Combine gochujang, vinegar, honey and garlic powder in medium bowl; set aside.
Place steak on grill over medium, ash-covered coals. Grill, covered 11 to 14 minutes for medium-rare, turning occasionally. Remove steaks; keep warm.
To assemble, top each cucumber slice with 1 teaspoon cream cheese mixture. Dice steak into bite-sized pieces; toss in gochujang mixture. Top cream cheese mixture with steak. Garnish with micro greens, kimchi, peanuts, sesame seeds, cilantro and scallions, if desired.