Dirigo Dish: Spicy Korean Beef and Cucumber Appetizers

Want to impress at the next neighborhood BBQ? Bring this tasty appetizer from the American Heart Association. Find even more heart healthy recipes at www.heart.org!

Appetizer Ingredients

  • 2 beef Strip Steaks Boneless, cut 1-inch thick (about 1 pound)
  • 1/2 cup low-fat cream cheese (softened)
  • 1/4 cup sliced green onions
  • 1/4 cup chopped, fresh cilantro leaves
  • 1 teaspoon low-sodium soy sauce
  • 1 seedless English cucumber, sliced into 1/8 inch thick, (18-24 slices)
  • 1/4 cup gochujang (Korean hot pepper paste)
  • 1/4 cup plain rice vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon garlic powder

Garnish Ingredients

  • Micro greens, chopped kimchi, chopped roasted peanuts, toasted sesame seeds, shredded carrots, chopped cilantro, sliced scallions


  • Combine cream cheese, green onion, cilantro and soy sauce in small bowl. Cover and refrigerate.
  • Combine gochujang, vinegar, honey and garlic powder in medium bowl; set aside.
  • Place steak on grid over medium, ash-covered coals. Grill, covered 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 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.

The American Heart Association’s website is a great place for seniors and people of all ages to find delicious heart healthy recipes. Click here for more AHA recipes!

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