As a self-confessed steak enthusiast, I’m always on the look out for new ways to serve thin and juicy slices of meat straight from the grill. So when I stumbled upon this recipe I knew it would be special. Using super cruchy lettuce leaves as cups is a fresh and imaginative way to serve your steak fillets. Plus there’s enough spices and strong flavours in here to keep things interesting.
I like to serve these little cups as an entree at a dinner party or barbecue. They’re quick and easy to make, fun to eat and fit nicely in the palm of your hand as a bite-sized treat.
The flavour palate in this recipe takes notes from South-East Asia. Key ingredient pairings like fresh chilli, bean sprouts, garlic and ginger combine naturally together - fresh and perfectly balanced.
However, if you want a bit of extra zest, simply serve with some lime wedges on the side.
It you’re a salad lover that still enjoys the odd steak, this recipe is made for you.
- Place the sliced steak in a bowl. Add the soy sauce, oil, sugar, garlic and ginger and mix to combine. Cover and leave to marinate at room temperature for one hour.
- Heat a griddle pan over high heat and add the diced steak pieces. Cook, turning frequently for 6-8 minutes until lightly browned.
- Place the lettuce leaves on a platter. Divide the bean sprouts between the leaves (reserving a few for garnishing).
- Divide steak on top of lettuce cups.
- Garnish with the rest of the bean sprouts and sliced chilli.
- Serve immediately with a light drizzle of soy sauce and a squeeze of lime (optional).
Tips from the author
Looking for another recipe that flips conventional cooking on its head, try this:
Avocado bun with cucumber, salmon and spinach.
This ingenious meal uses an avocado cut in half instead of a bun. You end up with a wholesome, gluten-free meal that will turn heads with envy.