Submitted by @mrfoodtastic (Instagram) aka Chef Jumoké Jackson
2 pouches (2.8oz) of Next Meats Skirt Steak
1/2 cup reduced-fat cream cheese, softened (Vegan Cream Cheese can be used as a replacement)
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro leaves
1 teaspoon reduced-sodium soy sauce
1 seedless cucumber, sliced 1/8 inch thick (18 to 24 slices)
1/4 cup Korean red chili sauce (Gochujang)
1/4 cup unseasoned rice vinegar
1 tablespoon honey (Vegan Honey or Maple Syrup can be used as a replacement.
1/2 teaspoon garlic powder
Microgreens, chopped kimchi, chopped roasted peanuts, toasted sesame seeds, shredded carrots, chopped cilantro, sliced scallions
Combine cream cheese, green onion, cilantro and soy sauce in a small bowl. Cover and refrigerate.
Combine gochujang, vinegar, honey and garlic powder in a medium bowl; set aside.
Heat grill pan or skillet over medium high heat with a tablespoon of oil. Remove Next Meat from packaging. Add Next Meat to pan and sear for one minute on both sides. Place on plate.
To assemble, top each cucumber slice with 1 teaspoon cream cheese mixture. Dice Next Meats into bite-size pieces; toss in gochujang mixture. Top cream cheese mixture with steak. Garnish with micro greens, kimchi, peanuts, sesame seeds, cilantro and scallions, as desired.