Steak lettuce cups

 Rustle up these easy steak canapés to serve at a party. With two sauces to accompany them, they're delicious and healthy too.

Ingredients

    200g fillet steak, excess fat trimmed

    4 Baby Gem lettuces

    ½ tbsp cold pressed rapeseed oil

For the chimichurri

    1 tbsp chopped parsley

    ½ tbsp cold pressed rapeseed oil

    1 small garlic clove, crushed

    1 tsp red wine vinegar

    pinch of dried oregano

For the chilli & lime sauce

    ¼ red chilli, finely chopped

    1 lime, zested and juiced

    ½ tsp fish sauce

    1 tsp groundnut oil

    pinch of sugar

Method

    STEP 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’).

    STEP 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.

By Sophie Godwin