Steak lettuce cups

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

  • Prep:10 mins
    Cook:5 mins
  • Easy

Nutrition per serving

  • kcal 22
  • fat 1g
  • saturates 0.3g
  • carbs 0.4g
  • sugars 0.3g
  • fibre 0.4g
  • protein 2g
  • salt 0.1g


  • 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


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


  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’). 

  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.

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