Roasted salmon rye toasts
Serve these healthy salmon canapés at a dinner party. They come with a choice of delicious toppings – either pickled cucumber or apple with chilli salsa
Steak lettuce cups
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 20
Skip to ingredients
- 200g fillet steakexcess 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 clovecrushed
- 1 tsp red wine vinegar
- pinch of dried oregano
For the chilli & lime sauce
- ¼ red chillifinely chopped
- 1 limezested and juiced
- ½ tsp fish sauce
- 1 tsp groundnut oil
- pinch of sugar
Nutrition: Per chimichurri canapé
- kcal22
- fat1g
- saturates0.3g
- carbs0.4g
- sugars0.3g
- fibre0.4g
- protein2g
- salt0.1g
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.
