Seared Steak Lettuce Cups

If you're looking for fresh hints of color and crunch for the buffet, here's your answer: Seared Steak Lettuce Cups

Scrumptiously seared steak in crispy lettuce cups!

Photo by gapboy1379

Scrumptiously seared steak in crispy lettuce cups!


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup English hothouse or Persian cucumber, finely chopped

  • ¼

    cup scallions, thinly sliced

  • tablespoons fresh lime juice

  • 1

    teaspoon peeled ginger, finely grated

  • 8

    ounce flank steak

  • ½

    teaspoon salt

  • ¼

    teaspoon chili powder

  • 16

    small crunchy inner leaves of butter lettuce

  • 2

    tablespoons salted roasted peanuts, chopped

  • 2

    tablespoons thinly sliced fresh mint leaves

  • Chili sauce

Directions

Combine 1/4 cup finely chopped English hothouse or Persian cucumber, 1/4 cup thinly sliced scallions, 1 1/2 tablespoons fresh lime juice, and 1 teaspoon finely grated peeled ginger in a medium bowl. Season to taste with kosher salt and set aside. Heat a grill pan or a lightly oiled cast-iron skillet over high heat. Season an 8-ounce flank steak with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Grill steak, turning once, until charred on both sides, about 8 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes. Arrange 16 small crunchy inner leaves of butter lettuce, romaine, or endive on a large platter. Thinly slice steak against the grain, then cut slices crosswise into 1-inch pieces. Add steak to cucumber mixture and toss to mix. Season to taste with salt and more lime juice, if desired. Divide steak salad among lettuce cups; garnish with 2 tablespoons chopped salted roasted peanuts and 2 tablespoons thinly sliced fresh mint leaves. Drizzle with Asian sweet chili sauce.


Nutrition

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