Sesame Flat Iron Steak on Wonton Crisps

Main Ingredient: Black Canyon® Flat Iron Steak
Servings: 12



1 beef Flat Iron Steak, about 1-1/2 pounds
Marinated Cucumbers
1/2 cup vegetable oil
12 refrigerated wonton wrappers
1 medium red bell pepper, thinly sliced (optional)
1/2 teaspoon toasted sesame seeds
Sesame-Soy Marinade:
1/4 cup soy sauce
1/4 cup finely chopped green onions
2 tablespoons water
2 tablespoons packed brown sugar
1-1/2 tablespoons dark sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/4 teaspoon black pepper



  1. Prepare Marinated Cucumbers.
  2. Cut beef Flat Iron Steak lengthwise in half, then crosswise into 1/4 inch strips; set aside. Combine Sesame-Soy Marinade ingredients in medium bowl. Place beef strips and marinade in food-safe plastic bag; toss to coat. Close bag securely and marinate in refrigerator 30 minutes. 
  3. Meanwhile heat 1/2 cup oil in large nonstick skillet over medium-high heat until hot. Fry 3 wonton wrappers 15 seconds per side or until crispy; drain on paper towels. Repeat with remaining wonton wrappers. 
  4. Remove beef strips from marinade; discard marinade. Heat pan over medium heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef. Evenly divide beef strips over wonton crisps; top beef with 1 tablespoon Marinated Cucumbers and 1/2 teaspoon sesame seeds. Garnish plate with red bell pepper strips, if desired. 

Marinated Cucumbers: Whisk together 2 tablespoons sugar and 1/2 cup rice vinegar in medium bowl until sugar is dissolved. Stir in 1 cup diced seeded cucumbers; place mixture in food-safe plastic bag. Close bag securely and marinate in refrigerator 1 hour. Drain cucumbers in large colander; discard marinade.