Today’s recipe feature is Seared Steak Lettuce Cups. Seared steak rests in lettuce leaves and does a dance with cucumber, scallions and fresh mint. Everything is seasoned with lime juice, ginger and chili powder and there’s a bit of crunch with chopped peanuts. This is a delicious appetizer for the holidays or anytime of the year. Healthy and joyous eating!
Seared Steak Lettuce Cups (Recipe courtesy Bon Appétit Test Kitchen)
- ¼ cup finely chopped English hothouse or Persian cucumber
- ¼ cup thinly sliced scallions
- 1 ½ tablespoons fresh lime juice
- 1 teaspoon peeled, grated ginger
- Kosher salt
- 8 oz. flank steak
- ¼ 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
Combine cucumber, scallions, lime juice, and 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 flank steak with ½ teaspoon salt and ¼ 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 lettuce 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. Yield = 16 lettuce cups.
Nutritional information: 1 serving contains: Calories (kcal) 60 Fat (g) 3 Saturated Fat (g) 1 Cholesterol (mg) 10 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 7 Sodium (mg) 200