Steakhouse Lettuce Cups


Prep time: 
10 minutes
Cooking time: 
10 minutes


A great summer meal packed with flavour


  • 120 g cucumber, diced
  • 25 g spring onions, thinly sliced
  • 1 1/2 tablespoons fresh lime juice
  • 1 teaspoon finely grated fresh ginger
  • salt and pepper
  • 225 g flank steak or cut of your choice
  • 1/4 teaspoon chili powder
  • 1 head of lettuce, such a little gem, butter, romaine or endive
  • 2 tablespoons chopped peanuts
  • 2 tablespoons thinly sliced fresh mint leaves
  • sweet chili sauce, to serve


  1. Combine chopped cucumber, sliced spring onoins, fresh lime juice, and ginger in a medium bowl. Season to taste with kosher salt and set aside.
  2. Heat a grill pan or a lightly oiled cast-iron skillet over high heat. Season the 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.
  3. 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.
  4. 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.


Photo Credit: Jonny Hughes @jonny2love
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