Description

These steak lettuce cups are a vibrant and refreshing appetizer featuring tender fillet steak slices nestled in crisp Baby Gem lettuce leaves. Enhanced with two distinct sauces—a zesty chimichurri and a tangy chili & lime dressing—this dish combines fresh herbs, bold spices, and a touch of heat for an irresistible bite-sized treat perfect for entertaining or a light meal.

Ingredients

Scale

Steak and Lettuce

200g fillet steak, excess fat trimmed
4 Baby Gem lettuces (separated into approximately 20 leaves)
½ tbsp cold pressed rapeseed oil (for cooking steak)

Chimichurri Sauce

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 tbsp water

Chilli & Lime Sauce

1 tsp groundnut oil
Pinch of sugar
1 lime, zested and juiced (if leftover is used here)
¼ red chilli, finely chopped (if leftover is used here)

Instructions

Prepare Steak: Remove the fillet steak from the fridge about 30 minutes before cooking to bring it to room temperature, which ensures even cooking.
Make Chimichurri Sauce: In a bowl, combine chopped parsley, ½ tbsp cold pressed rapeseed oil, crushed garlic, red wine vinegar, dried oregano, finely chopped red chilli, lime zest and juice, fish sauce, and 1 tbsp water. Mix well, season to taste, and set aside to allow flavors to meld.
Make Chilli & Lime Sauce: Mix groundnut oil, a pinch of sugar, and remaining lime zest, juice, and chopped red chilli. Set aside.
Prepare Lettuce Cups: Separate the Baby Gem lettuces into approximately 20 individual leaves, rinsing gently and patting dry to maintain crispness.
Cook the Steak: Heat a non-stick frying pan over medium-high heat. Coat the steak on all sides with ½ tbsp cold pressed rapeseed oil and season with salt and pepper. Fry the steak for 2-3 minutes on each side until desired doneness is reached.
Rest and Slice Steak: Remove the steak from the pan and let it rest for 10 minutes to retain its juices. Then slice it into 20 thin strips suitable for placing on each lettuce leaf.
Assemble Cups: Place one strip of steak on each lettuce leaf. Top half of the cups with a spoonful of chimichurri sauce and the other half with the chilli & lime sauce.
Serve: Arrange the steak lettuce cups on a platter and serve immediately for a fresh, flavorful appetizer or snack.

Notes

Allowing the steak to rest after cooking is crucial for juicy slices.
The number of lettuce leaves may vary depending on the size of the Baby Gem lettuce; aim for about 20 cups.
Adjust the amount of chilli in sauces according to your preferred spice level.
Both sauces can be prepared in advance and refrigerated to enhance flavor melding.
For a gluten-free option, ensure the fish sauce does not contain gluten ingredients.

Prep Time: 15 minutes
Cook Time: 6 minutes
Category: Appetizer
Method: Frying
Cuisine: Fusion

Keywords: steak lettuce cups, chimichurri, chili lime sauce, appetizer, healthy snack, low carb