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Steak lettuce cups on a plate

Steak lettuce cups

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 20

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
Nutrition: Per chimichurri canapé
NutrientUnit
kcal22
fat1g
saturates0.3g
carbs0.4g
sugars0.3g
fibre0.4g
protein2g
salt0.1g
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Ingredients

  • 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

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

Goes well with

Recipe from Good Food magazine, December 2018

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A star rating of 4.5 out of 5.2 ratings
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