Dinner

Steak Lettuce Cups with Chimichurri and Chili Lime Sauce Recipe

ByJack Voss December 8, 2025December 8, 2025

Introduction

These steak lettuce cups are a fresh, light way to enjoy tender fillet steak paired with vibrant homemade sauces. Perfect as an appetizer or a light meal, they combine juicy steak strips with zesty chimichurri and tangy chilli-lime sauce all wrapped in crisp Baby Gem lettuce leaves.

The image shows eight small lettuce boats arranged in a white oval plate on a white marbled surface. Each lettuce boat has three layers: a bright green and pale yellow leaf of romaine lettuce as the base, a piece of medium-rare pink steak laid across the leaf in the middle, and small amounts of green herb sauce and some chunky red sauce spread over the steak. The lettuce leaves have a fresh and crisp texture, the steak looks juicy and tender, and the sauces add vibrant colors and contrast. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Take the steak out of the fridge 30 minutes before cooking to bring it to room temperature. This helps it cook evenly.
Step 2: In a small bowl, mix the chimichurri ingredients: chopped parsley, ½ tbsp cold pressed rapeseed oil, crushed garlic, red wine vinegar, and a pinch of dried oregano with 1 tablespoon of water. Season to taste and set aside.
Step 3: In another bowl, combine the chilli & lime sauce ingredients: finely chopped red chilli, lime zest and juice, fish sauce, groundnut oil, and a pinch of sugar. Set aside.
Step 4: Carefully separate the Baby Gem lettuces into individual leaves to form 20 “cups”. Rinse and pat dry.
Step 5: Heat a non-stick frying pan over medium-high heat. Coat the steak in ½ tablespoon cold pressed rapeseed oil, season well, then fry for 2–3 minutes on each side for medium-rare, or to your desired doneness.
Step 6: Remove the steak and let it rest for 10 minutes to retain the juices, then slice into 20 thin strips.
Step 7: Place a strip of steak on each lettuce cup. Top half of the cups with chimichurri and the other half with the chilli & lime sauce before serving.

Tips & Variations

For extra heat, add more finely chopped chilli to the chilli & lime sauce or sprinkle fresh chillies on top.
You can substitute fillet steak with sirloin or ribeye for a different flavor and texture.
If you prefer a vegetarian version, replace steak strips with grilled mushrooms or marinated tofu.
Chill the lettuce cups before assembling to keep them crisp and refreshing.

Storage

These lettuce cups are best served fresh. If needed, store the cooked steak slices and sauces separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the lettuce crisp. Reheat steak gently in a pan or microwave until warm.

How to Serve

A white oval plate holds eight small lettuce boats arranged in a circle on a white marbled surface. Each boat has one piece of tender, medium-rare steak, pink in the center, topped with a mix of finely chopped red pepper and a green sauce with a smooth texture. The lettuce leaves are fresh, bright green with a slight shine and slightly ruffled edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sauces in advance?

Yes, both the chimichurri and the chilli & lime sauce can be made up to 1 day ahead and stored in the fridge. This can enhance their flavors.

What’s the best way to cook the steak for these cups?

Pan-frying over medium-high heat for 2–3 minutes per side gives a nice sear while keeping the inside tender and juicy. Letting the steak rest afterward is key to retaining juices.