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Beef Teriyaki Crostini with Wasabi Mayo

24 Hr, 30 Mins


1/4 Cup Fresh Orange Juice

1/4 Cup Low-Sodium Soy Sauce

2 Tablespoons Mirin

2 Tablespoons Honey

2 Teaspoons Fresh Ginger, peeled and grated

1/2 Pound Flank Steak, trimmed

Cooking Spray

1/2 Cup Mayonnaise

2 Teaspoons Wasabi Paste

2 Teaspoons Rice Vinegar

6 Martin’s 12 Sliced (Slider) Potato Rolls, split

Fresh Chives, chopped

Serves: 6


Step 1

Preheat oven to 350 degrees F. Split potato rolls apart and brush cut sides with olive oil or butter. Arrange on a baking sheet and toast in oven for 3-4 minutes or until lightly browned.

Step 2

Combine orange juice, soy sauce, mirin, honey, and ginger in a large zip-top plastic bag; add flank steak. Seal bag and marinate in refrigerator 24 hours, turning occasionally.

Step 3

Remove steak from bag, and discard marinade. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness.

Step 4

Remove steak from pan; let stand 10 minutes. Cut steak diagonally across grain into thin slices; cut slices into 2-inch pieces.

Step 5

Combine mayonnaise, wasabi paste, and vinegar, stirring well.

Step 6

Divide sliced steak evenly among crostini. Top each with a dollop of wasabi mayonnaise and garnish with chives, if desired.


Recipe adapted from: