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

Twice-cooked sticky duck

Ingredients For the duck 1 strip pared  orange  zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece  ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp  honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced  chilli cooked  rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too.  Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months...
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

Rose, raspberry and coconut fool

Rose, raspberry and coconut fool I always seem to have cream and fruit in the fridge. What better way to use them up than to make a fool – not out of you or me, but out of the ingredients!( By   Nadiya Hussain ) Ingredients 450g/1lb raspberries, plus 150g/5½oz for decorating 125g/4½oz caster sugar squeeze lemon juice 300ml/10fl oz double cream 100ml/3½fl oz Greek yoghurt 2 tbsp rosewater, or to taste 30g/1oz–50g/1¾oz toasted coconut flakes, to decorate small handful crystallized rose petals, to decorate (optional). See recipe tip below Method Put the raspberries and 50g/1¾oz of the sugar in a saucepan and add the lemon juice. Press the berries lightly with the back of a fork. Cook over a medium heat for 10–15 minutes, or until the mixture thickens, then remove from the heat and set aside to cool completely. Meanwhile, put the cream in a bowl with the remaining sugar and whisk to soft peaks. Add the yoghurt and rose w...
Post a Comment
Read more