Cool cucumber slices are topped with steak, cheese and tomato in this easy to make app.
Directions for: Steak Towers
Ingredients
8 oz beef tenderloin steak or filet mignon
1 clove garlic
Olive oil, for coating
Kosher salt and freshly ground black pepper
3 oz Neufchatel cheese or other reduced-fat cream cheese, softened
1 Tbsp chopped fresh basil, mint or flat-leaf parsley
1 tsp fresh lemon juice
tsp sugar
English cucumber, sliced into 1/4"-thick rounds
2 Tbsp thinly sliced grape or cherry tomatoes
2 Tbsp finely chopped red onions
Directions
1. Preheat a grill pan on high heat for 5 minutes. Meanwhile, rub the beef all over with the garlic clove, coat with olive oil and season on all sides with salt and pepper. Reduce the heat to medium high and grill the steak over direct heat covered with a metal bowl, turning once, until medium rare, about 10 minutes. Transfer to a cutting board and let rest for 5 minutes. Cut into 1/2-inch-thick slices. Cut the slices into 1-inch squares.
2. Combine the cheese, basil, lemon juice, sugar and a pinch of salt and pepper in a small bowl; mix until thoroughly combined. Spoon the mixture into a resealable plastic bag with 1 corner snipped.
3. to assemble, pat dry the cucumber slices. Pipe a small dollop of the cheese mixture onto each cucumber round. Place a square of steak on top, then pipe a teaspoon of the cheese mixture on top. Garnish each with the tomatoes and onion.
Tips and Substitutions
Special equipment: a grill pan
Source and Credits
Adapted from "One Dish at a Time: Delicious Recipes from my Italian-American Childhood and Beyond" by Valerie Bertinelli Rodale Books 2012. Provided courtesy of Valerie Bertinelli. all rights reserved.
See more: Appetizer, Beef, Cheese, Tomatoes, Vegetables