For the chimichurri

For the chilli & lime sauce


  • 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.


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

Goes well with

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