Steak lettuce cups

canapés chimichurri hors douvres lettuce party steak

N/A

Makes 20

Source

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

Method

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’).

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.