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Steak lettuce cups

Steak lettuce cups on a plate

Steak lettuce cups

Name: Steak lettuce cups
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Makes 20
Ingredients: 200g fillet steak excess fat trimmed; 4 Baby Gem lettuces; ½ tbsp cold pressed rapeseed oil; 1 tbsp chopped parsley; ½ tbsp cold pressed rapeseed oil; 1 small garlic clove crushed; 1 tsp red wine vinegar; pinch of dried oregano; ¼ red chilli finely chopped; 1 lime zested and juiced; ½ tsp fish sauce; 1 tsp groundnut oil; pinch of sugar

Sophie Godwin – Cookery writer

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Makes 20

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 4.7 out of 5.3 ratingsRate

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Rustle up these easy steak canapés to serve at a party. With two sauces to accompany them, they're delicious and healthy too

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

200g fillet steak

excess fat trimmed
4 Baby Gem lettuces
½ tbsp cold pressed rapeseed oil

For the chimichurri

1 tbsp chopped parsley
½ tbsp cold pressed rapeseed oil
1 small garlic clove

crushed
1 tsp red wine vinegar
pinch of dried oregano

For the chilli & lime sauce

¼ red chilli

finely chopped
1 lime

zested and juiced
½ tsp fish sauce
1 tsp groundnut oil
pinch of sugar

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Nutrition: Per chimichurri canapé

kcal22
fat1g
saturates0.3g
carbs0.4g
sugars0.3g
fibre0.4g
protein2g
salt0.1g

Method

step 1

Take the steak out of the fridge 30 mins ahead of frying it. Mix the chimichurri ingredients with 1 tbsp water, season and set aside. Mix the ingredients for the chilli & lime sauce and set aside. Separate the Baby Gem lettuces so you have 20 leaves (‘cups’).
step 2

Heat a non-stick frying pan over a medium-high heat. Coat the steak in the oil, season, then fry for 2-3 mins on each side. Set aside for 10 mins, then cut into 20 slices. Place a steak strip on each cup. To serve, top half with the chimichurri and half with the chilli & lime sauce.

RECIPE TIPS

CHILLI & LIME NUTRITION

Per canapé: 20 kcals, fat 1g, saturates 0.3g, carbs 0.4g, sugars 0.4g, fibre 0.3g, protein 2g, salt 0.1g

Recipe from Good Food magazine, December 2018

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A star rating of 4.7 out of 5.3 ratings

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