This chopped steak to cook on the grill is a rather grown-up burger. But all the family can enjoy it, given its combination of familiar food formats with lively variations.
Happily, these are easy-to-make differences with a total cooking time of under half an hour. One is the wasabi-mayo slaw that dresses up the burger with a dash of the bright flavor that’s so popular now. The other is that, in keeping with the burger’s Asian flavor profile, it’s served in a lettuce leaf instead of a bun.
That keeps the calorie count down, too, especially since you use lean beef.
Asian Chopped Steak With Wasabi-Mayo Slaw
(Start to finish 25 minutes)
INGREDIENTS
For the Wasabi-Mayo Slaw:
For the Chopped Steak:
DIRECTIONS
To make the Wasabi-Mayo Slaw, mix together mayonnaise and wasabi powder in small bowl until blended. Combine coleslaw mix, pepper strips and onions in large bowl. Add mayonnaise mixture; toss to coat slaw evenly. Cover and refrigerate until ready to use.
Combine ground beef, 1 tablespoon soy sauce and garlic in large bowl, mixing lightly but thoroughly. Gently shape into four 1/2-inch-thick oval patties. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes to medium (160 F) doneness, until no longer pink in center and juices show no pink color, turning occasionally and basting with 3 tablespoons soy sauce.
Place burgers in lettuce leaves; top evenly with Wasabi-Mayo Slaw.
Makes 4 servings.
Nutrition information per serving: 217 cal., 9 g fat (3 g saturated), 65 mg chol., 809 mg sodium, 10 g carbo., 1.9 g fiber, 24 g pro.
(Recipe developed for AP by the National Cattlemen’s Beef Association on behalf of The Beef Checkoff) AP-WS-07-17-06 0731EDT
