Pan-seared steak, soaked in a sweet and spicy marinade, is the perfect pairing for our Wasabi Mayo. With flavor from horseradish, mustard and wasabi, this mayonnaise blends easily in crème fraîche to create a creamy, tangy sauce. A quick tip below will help you achieve the perfect crisp-on-the-outside, medium-rare-on-the-inside slices of steak. Layer together with your favorite gluten-free cracker, a slice of zesty radish, and a sprig of fresh herb for an addictive bite.
Zesty Beef Wasabi Mayo Bites
Ingredients
Marinade
- 2 tbsp Chosen Foods Avocado Oil
- 1 tbsp hot sauce
- 1 tbsp coconut palm sugar
- 1 tbsp apple cider vinegar
Creamy Wasabi Sauce
- 3 tbsp Chosen Foods Wasabi Mayo
- 1 1/2 tbsp organic creme fraiche (or sour cream)
- 1 small garlic clove minced
- 1 pinch black pepper
Beef
- 1 lb organic boneless NY strip steak
- 3-5 radishes thinly sliced
- 20 gluten-free crackers
Instructions
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Add avocado oil, hot sauce, coconut palm sugar, and apple cider vinegar to a small bowl. Whisk well until most of the coconut palm sugar is dissolved. Pour it into a zip-lock back and add the steak. Remove as much of the air from the bag as possible and refrigerate for 6-24 hours.
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One hour before serving, remove the steak from the marinade and allow most of the excess to drip off. Place the steak on a plate and place it in the freezer for 30 minutes.
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Meanwhile, prepare the creamy wasabi sauce by combining the Wasabi Mayo, crème fraîche, minced garlic, and black pepper in a small bowl. Whisk well until smooth. Move the sauce to the refrigerator until it's time to assemble. Slide the radishes and chop the herbs, if using. Arrange the crackers.
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Remove the steak from the freezer and season generously with sea salt and black pepper on both sides (don’t be shy with the black pepper!) and pat it into the steak. Heat a skillet over very high heat. Grease the pan with a small amount of avocado oil. Sear the steak until dark golden, about 2-3 minutes per side. Remove the steak from the pan to rest on a plate for 10 minutes before slicing.
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Cut very thin slices and allow them to cool slightly for about 5 minutes before assembling. If too warm, the wasabi sauce will get runny. Assemble by layering the crackers in this order: a dollop of creamy wasabi sauce, sliced steak, radish, and finally, fresh herbs. Serve immediately.