Seared Steak Lettuce Cups

By Heritage330

Ingredients

• 8 ounces filet mignon
• 1/4 cup finely chopped English hothouse or Persian cucumber
• 1/4 cup thinly sliced scallions
• 1 1/2 tablespoons fresh lime juice
• 1 teaspoon finely grated peeled ginger
• kosher salt
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 16 small crunchy inner leaves of butter lettuce, romaine, or endive
• 2 tablespoons chopped salted roasted peanuts
• 2 tablespoons thinly sliced fresh mint leaves
• Asian sweet chili sauce

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

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 ounces 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" 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.