Name: Steak lettuce cups
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Makes 20
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

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

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.