Steak lettuce cups

MAKES 20 PREP 10 mins COOK 5 mins EASY

200g fillet steak, excess fat trimmed 4 Baby Gem lettuces

1/2 tbsp cold pressed rapeseed oil For the chimichurri

1 tbsp chopped parsley

1/2 tbsp cold pressed rapeseed oil 1 small garlic clove, crushed

1 tsp red wine vinegar pinch of dried oregano For the chilli & lime sauce 1/4 red chilli, finely chopped 1 lime, zested and juiced

1/2 tsp fish sauce

1 tsp groundnut oil pinch of sugar

1 Take the steak out of the fridge 30 mins ahead of frying it. Mix the chimichurri ingredients with 1 tbsp water, season and set aside. Mix the ingredients for the chilli & lime sauce and set aside. Separate the Baby Gem lettuces so you have 20 leaves (‘cups’). 2 Heat a non-stick frying pan over a medium-high heat. Coat the steak in the oil, season, then fry for 2-3 mins on each side. Set aside for 10 mins, then cut into 20 slices. Place a steak strip on each cup. To serve, top half with the chimichurri and half with the chilli & lime sauce.

CHIMICHURRI GOOD TO KNOW healthy • gluten free PER CANAPÉ 22 kcals • fat 1g • saturates 0.3g • carbs 0.4g • sugars 0.3g • fibre 0.4g • protein 2g • salt trace CHILLI & LIME GOOD TO KNOW healthy • low fat • gluten free

PER CANAPÉ 20 kcals • fat 1g • saturates 0.3g • carbs 0.4g • sugars 0.4g • fibre 0.3g • protein 2g • salt 0.1g