Soy-Glazed Rib-Eye Bites

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  • Level: Easy
  • Total: 1 hr 55 min (includes marinating and standing times)
  • Active: 30 min
  • Yield: 24 servings
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Ingredients

1/4 cup soy sauce

2 tablespoons honey 

1 teaspoon finely grated fresh ginger 

1 teaspoon finely grated garlic 

1 pound boneless ribeye steak (about 1 1/2 inches thick) 

4 ounces cream cheese, softened 

2 teaspoons fresh lime juice 

1/4 teaspoon toasted sesame oil 

1 seedless cucumber, sliced into twenty-four 1/4-inch-thick rounds

Fried Shallots, recipe follows, for serving

Fried Shallots:

1 cup vegetable oil

1 large shallot, thinly sliced 

1 tablespoon cornstarch 

Kosher salt 

Directions

  1. Combine the soy sauce, honey, ginger and garlic in a small baking dish. Add the steak and marinate in the refrigerator for 30 minutes to 1 hour, then let stand at room temperature for 15 minutes.
  2. Preheat a grill or grill pan to medium-high heat.
  3. Remove the steak from the marinade and grill, turning once, about 5 minutes per side for medium rare. Transfer to a cutting board and let rest for 10 minutes.
  4. Meanwhile, mix together the cream cheese, lime juice and sesame oil in a bowl until smooth. Transfer the cream cheese mixture to a small piping bag or plastic bag with a corner snipped off. Pipe a little bit of the cream cheese mixture onto each cucumber round and arrange them on a serving platter.
  5. Slice the steak into 3/4- to 1-inch-thick cubes and place one on top of the cream cheese on each cucumber. Top with a few Fried Shallots and serve immediately.

Fried Shallots:

  1. Heat the vegetable oil in a small saucepan until very hot (about 350 degrees F on a deep-fry thermometer).
  2. Toss the shallots with the cornstarch. Add half of the shallots to the oil and fry, stirring constantly, until golden brown, 1 to 2 minutes. Transfer to a paper-towel lined plate with a slotted spoon. Repeat with the remaining shallots. Sprinkle lightly with salt. Let stand at room temperature until ready to use.