Skip to main content

Steak lettuce cups

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

  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
https://www.bbcgoodfood.com/recipes/steak-lettuce-cups
Labels:

Comments

Post a Comment

Popular posts from this blog

Roast spiced duck with plums

Ingredients 1  star anise 2 tbsp coriander seeds 4 tbsp muscovado sugar 2½ kg whole  duck 1 tsp  olive oil 6  plums , halved and stoned 3 bay leaves 75ml red wine vinegar 300ml chicken stock Method Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a  pestle and mortar ). Put the spice salt in a bowl, add the sugar, mix well and set aside. Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock. ...
Post a Comment
Read more

Fantastic fish fingers

Fantastic fish fingers Fish fingers taste wonderful when you make them from scratch - even the kids can help! Guaranteed to impress.
Post a Comment
Read more

Coconut biscuits

  Coconut biscuits These amaretti-style coconut biscuits are a perfect sweet treat – and also free from dairy and gluten. Ingredients 150g/5½oz ground almonds 75g/2¾oz desiccated coconut, plus extra for coating 150g/5½oz caster sugar ¼ tsp salt 100g/3½oz egg whites (see recipe tip) 2 tsp icing sugar, for dusting Recipe tips Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Mix together the ground almonds, desiccated coconut, sugar and salt in a bowl and set aside. In a separate bowl, whisk the egg whites to stiff peaks. Spoon the egg whites into the dry ingredients and fold in gently until you have a thick paste. Pour the extra coconut into a shallow dish. Roll out 12 balls from the paste and roll each one in the coconut. Place the balls on the baking tray, approximately 2cm/¾in apart, as they will expand while cooking. Dust lightly with the icing sugar and bake for 18–24 minutes until the coconut starts to b...
Post a Comment
Read more