Beef Teriyaki Crisps with Wasabi Mayonnaise

Ingredients

• 0.5 pound flank steak trimmed
• 2 teaspoons ginger fresh grated peeled
• 2 tablespoons honey 
• 0.5 cup low fat mayonnaise reduced-fat
• 0.3 cup soy sauce 
• 2 tablespoons mirin sweet ( rice wine)
• 0.3 cup orange juice fresh
• 24  rice gluten-free
• 2 teaspoons rice vinegar 
• 2 teaspoons wasabi paste 

Equipment

• frying pan
• grill
• ziploc bags
• grill pan

Directions

1. Combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 24 hours, turning occasionally.
2. Remove steak from bag, and discard marinade.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
4. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness.
5. Remove steak from pan; let stand 10 minutes.
6. Cut steak diagonally across grain into thin slices; cut slices into 2-inch pieces.
7. Combine mayonnaise, wasabi paste, and vinegar, stirring well. Spoon 3/4 teaspoon mayonnaise mixture onto each cracker. Divide steak evenly among crackers; top each with 1/4 teaspoon mayonnaise mixture.
8. Garnish with chives, if desired.