This post is a collaboration with Beef. It's What's For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

A few years ago, I took my first solo trip to New York for an event with Beef. It’s What’s For Dinner, and while there, I learned to cook a proper New York Strip Steak from Chef Josh Capon. We dined on an amazing Korean-inspired lettuce wrap, crostini with Steak and pesto, and even a Beef Jerky chocolate chip cookie! (Would you try it?). I’ve had the pleasure of meeting some really talented people in the food industry during my time working with Beef. It’s What’s For Dinner., and I’m really honored that they continue to trust me as a partner. My goal when showcasing Beef is always to share resources related to cooking, and how versatile Beef can be, though I must admit I’ve been sharing so many Korean-inspired dishes lately. I lived in South Korea for almost six years, so the ingredients and flavors just speak to my soul! These appetizers are so refreshing and do not take a lot of time to prepare, plus you can find the ingredients at most grocery stores these days. Simply season your steak, sear it in a griddle pan (or on a grill outside), then slice and toss in a savory sauce made with Korean red pepper paste (gochujang). These slices are placed on top of cucumber discs spread with seasoned cream cheese. The apple on top brings a sweetness to this bite that you’ll love, and I thought of it because most Korean marinades usually add apple, pear, or kiwi for sweetness. The thoughtfulness behind every flavor in Korean cooking is something that I respect very deeply.

It’s July, and many of us are enjoying the sunshine by grilling up a few steaks. Add this appetizer to the rotation and tag me @thedaleyplate on Instagram if you do. I’d love to see it!

Here are some handy tips for this recipe, or other Steak recipes:

Oil the steak instead of oiling the grill or griddle. This will prevent anything from sticking.

www.BeefItsWhatsForDinner.com has so many recipes and ideas for cooking Steak - You might be surprised at the variety they have to offer. This recipe was adapted from one that I happened to find there a few months back. I’ve made it so many times since then.

A digital thermometer is the best way to determine doneness and it is absolutely worth the investment in my opinion.

After resting the steak for at least 5 minutes, slice thinly against the grain for maximum tenderness. Work quickly to keep temperatures optimal.

The seasoned cream cheese and gochujang sauce can be made the previous day, and can be stored for up to three days if sealed in an airtight container. Remove the cream cheese from the refrigerator 15 minutes before assembling these so that it is softened and easy to spread. Slice the cucumber right before assembly to keep it nice and crispy.

If you’re unable to find gochujang paste, you could use sriracha, but I would decrease the amount by half since it’s quite a bit spicier.

This recipe makes 3 to 4 Steak Bites per person, depending on how thinly you can slice the steak. It’s so flavorful, you don’t need a thick piece in order to be satisfied.

Korean-inspired Steak and Cucumber Bites
Prep Time: 10 minutes | Cook Time: 12-15 minutes | Serves: 6 to 8

Ingredients:
For the Steak:
1 Beef Strip Steak (about 1 -inch thick, 8 to 10 -ounces in weight)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the Gochujang Vinaigrette:
1/4 cup gochujang paste
1/4 cup rice wine vinegar
1 tablespoon honey
1/2 teaspoon garlic powder
1 tablespoon toasted sesame seeds

For the cream cheese spread:
1/2 cup cream cheese, softened
1/4 cup chopped fresh green onion (white and green parts)
1/4 cup chopped fresh cilantro leaves, plus extra leaves to garnish
1 teaspoon soy sauce

1 English cucumber, sliced into 1/8 -inch thick rounds (about 24 rounds)
To garnish: 1/2 small green apple, diced

Guidelines:
Remove the Strip Steak from the refrigerator, and season with salt and pepper. Sear the steak for 5 minutes per side until internal temp is 145F for medium-rare doneness, based on the USDA recommended cooking times. Remove the steak from the heat, and transfer to a cutting board, then tent with foil to rest the steak for 5 minutes.

Combine the gochujang, vinegar, honey, garlic powder and sesame seeds in a small bowl. Set aside until the steak is rested. Make the cream cheese spread by combining the cream cheese, green onion, cilantro, and soy sauce in a small bowl.

Assemble: Place the cucumber slices on a large platter. Top each cucumber slice with 1 teaspoon of the cream cheese mixture. Slice the Strip Steak into thin (1/4 -inch) slices against the grain, and gently toss in the gochujang vinaigrette. Top the cream cheese with one slice of steak, and garnish with the chopped green apple/cilantro. Serve immediately.