Beef Teriyaki Crisps with Wasabi Mayonnaise

Ingredients:
For the Marinade:
30ml fresh orange juice
30ml soy sauce
15ml sweet rice wine
15ml honey
5ml grated fresh ginger

250g flank steak, trimmed
sunflower oil

For the Mayonnaise:
125ml low fat mayonnaise
10ml wasabi paste
10ml rice vinegar

To Serve:
24 baked rice crackers
Pieces of fresh chives to garnish

Method:
To prepare the steak, combine the ingredients for the marinade in a large zip-lock plastic bag. Seal and allow the meat to marinade in the fridge for 24 hours, turning occasionally.

Remove the steak from the bag; discard the marinade. Heat a grill pan over medium-high heat; add enough sunflower oil to the pan to give it a light coating. Add the steak to the pan and grill on each side for 5-6 minutes, or until desired degree of cooking. Remove the steak from the pan and allow it to rest for 10 minutes. Cut the steak diagonally across the grain into thin slices. Cut these slices into 2 inch pieces.

Combine mayonnaise, wasabi paste and vinegar, stirring well to blend. Spoon 2-3ml mayonnaise mixture onto each cracker, place a piece of steak on top of mayonnaise and top with a little more mayonnaise mixture. Garnish with chive pieces.