Zesty Beef Wasabi Mayo Bites

Zesty Beef Wasabi Mayo Bites

Steak soaked in a sweet and spicy marinade is the perfect pairing for our Wasabi Mayo.  With flavor from horseradish, mustard, and wasabi, our new mayonnaise blends easily in creme fraiche to create a creamy, tangy sauce.  A quick tip below will help you achieve the perfect crusty-outside, medium-rare inside on your slices of steak.  Layer it with your favorite gluten-free cracker, a slide of zesty radish, and a sprig of fresh herbs for an addicting bite.

Beef Wasabi 2


Zesty Beef Wasabi Mayo Bites

Servings 20 bites



  • 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


  • 1 lb organic boneless NY strip steak
  • 3-5 radishes thinly sliced
  • 20 gluten-free crackers


  1. Add the Chosen Foods 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 ziplock back and add the steak. Remove as much of the air from the bag as possible and refrigerate for 6-24 hours.

  2. 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.

  3. Meanwhile, prepare the creamy wasabi sauce by combining the Chosen Foods Wasabi Mayo, creme fraiche, minced garlic, and black pepper in a small bowl. Whisk well until smooth. Move the sauce to the refrigerator until assembling. Slide the radishes and chop the herbs, if using. Arrange the crackers.

  4. 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 Chosen Foods 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.

  5. Cut very thin slices and allow them to cool slightly for about 5 minutes before assembling (if too warm, it can cause the wasabi sauce to get runny). Assemble by layering the crackers with a dollop of creamy wasabi sauce, sliced steak, radish, and fresh herbs. Serve immediately.