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

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

Tip

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

MPU 2

Method

  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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