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
Provided by Sophie Godwin - Cookery writer
Categories Canapes
Time 15m
Yield Makes 20
Number Of Ingredients 13
Steps:
- 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').
- 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.
Nutrition Facts : Calories 22 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
TERIYAKI BEEF & LETTUCE CUPS
Add a taste of Asia to your next party with these irresistible, easy-to-pick-up finger food favourites
Provided by Good Food team
Categories Buffet, Canapes, Dinner, Lunch, Snack, Starter
Time 15m
Number Of Ingredients 8
Steps:
- Put the steak between two sheets of cling film and beat with a rolling pin until half its original thickness. Thinly slice the steak, then mix with the teriyaki marinade in a bowl. Leave to marinate for 5-10 mins.
- Roughly dice the cucumber and mix with the chopped coriander and lime juice. Season with a little salt.
- Heat a frying pan until very hot, then fry the steak slices for 1½-2½ mins for rare to medium, turning the slices halfway through.
- Pile the cucumber mixture into the lettuce leaves, then top with the seared teriyaki beef, chilli and red onion.
Nutrition Facts : Calories 424 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.19 milligram of sodium
SEARED STEAK LETTUCE CUPS
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Provided by Bon Appétit Test Kitchen
Categories Beef Appetizer Cocktail Party Low Cal Steak Cucumber Grill Grill/Barbecue Low Cholesterol Engagement Party Party Lettuce Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 16 hors d'oeuvres
Number Of Ingredients 12
Steps:
- 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 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.
- Arrange lettuce leaves on a large platter. Thinly slice steak against the grain, then cut slices crosswise into 1" 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 peanuts and mint leaves. Drizzle with Asian sweet chili sauce.
STEAK LETTUCE CUPS WITH CHIMICHURRI
Fire up the grill for these Steak Lettuce Cups with Chimichurri! Fresh parsley, garlic, Worcestershire sauce, crushed red pepper and more make up the flavorful marinade for these delicious steak lettuce cups.
Provided by My Food and Family
Categories Summer 2020
Time 3h30m
Yield 4 servings, 2 filled lettuce cups each
Number Of Ingredients 9
Steps:
- Use pulsing action of food processor to process first 5 ingredients and 1/4 cup dressing until parsley is coarsely chopped. Scrape side of food processor work bowl. Add remaining dressing; process until smooth.
- Pierce both sides of steak in several places with fork; place in shallow dish. Remove half the parsley mixture; set aside. Spread remaining parsley mixture evenly onto both sides of steak.
- Refrigerate steak 3 hours. Meanwhile, refrigerate remaining parsley mixture until ready to use.
- Heat grill to medium heat. Grill steak 5 to 7 min. on each side or until medium doneness (165°F). Transfer steak to cutting board. Let stand 5 min. before cutting across the grain into thin slices.
- Place meat on lettuce leaves; top with remaining parsley mixture and tomatoes.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
STEAK LETTUCE SALAD
The best salad I've ever eaten!! We got given some leftover ribeyes from a barbecue at my husband's company. I've seen recipes for steak salad many times before but never had the luxury of steaks to play with! Of course, I couldn't find any of the recipes that I'd been hoarding for just such a time so came up with my own dressing that suited the salad to a T. If you mix up the dressing and let it sit for at least a half an hour, it blends the flavours better and makes it that much tastier! We used sourdough croutons which were really good for this salad. The steak needs to be completely cooled so that it doesn't wilt the lettuce.
Provided by Chef Sharon 15
Categories Steak
Time 30m
Yield 1 large salad, 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Mix together dressing ingredients and let sit for at least half an hour.
- Meanwhile, place lettuce, mushrooms, pepper and tomato into large bowl, top with steak strips. Pour dressing over, toss thoroughly, then top each bowl with croutons and bacon bits. Serve with warm garlic bread.
Nutrition Facts : Calories 303.1, Fat 18.4, SaturatedFat 3.4, Cholesterol 63.8, Sodium 542.6, Carbohydrate 8.2, Fiber 2, Sugar 2.7, Protein 26.4
STEAK IN LETTUCE ROLLS
Sink your teeth into a ssäm, Korea's answer to a burrito. This recipe from David Chang, co-chef at Momofuku Ssäm Bar in New York City, trades tortillas for crisp lettuce to save calories and fat.
Provided by David Chang
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Place steak in a 6" x 9" baking dish. Combine marinade ingredients; pour over meat. Cover with plastic; refrigerate 1/2 to 2 hours. Combine salad ingredients in a bowl; chill until ready to serve. Remove meat from marinade; pat dry. Coat grill or broiler pan with cooking spray. Heat grill on high. Grill or broil steak 3 minutes on each side for medium-rare. Transfer to a platter and let rest 10 minutes. Remove onion from marinade. Coat a nonstick skillet with cooking spray. Cook onion over medium-high heat until tender, 5 minutes. Move to a bowl. Cut meat thinly. For lettuce rolls: Layer rice, salad, soybean paste, onions and steak in the center of each lettuce leaf; roll up. Serve 4 rolls per person.
LETTUCE CUPS WITH TOFU AND BEEF
Steps:
- In a bowl, whisk together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry.
- Slice the tofu into 1/2-inch thick slabs and lay the slices on top of paper towels. Use more paper towels to firmly pat the tofu in order to remove as much water as possible. This should take about 2 minutes and use about 3 paper towels. Finely mince dried tofu and set aside.
- Heat the oil in a wok or extra-large skillet over medium heat. Add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. Add ground beef and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes. Add reserved sauce. Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. Add water chestnuts and stir to incorporate.
- Fill each lettuce leaf with the filling. Serve garnished with scallion greens, red peppers and peanuts.
Nutrition Facts : Calories 260, Fat 13 grams, SaturatedFat 1.5 grams, Cholesterol 15 milligrams, Sodium 630 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 16 grams
MUSHROOM 'CHEESESTEAK' LETTUCE WRAPS
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the soy sauce, balsamic vinegar, garlic powder and oregano in a small bowl. Season with pepper. Pour the mixture over the prepared mushrooms and toss to combine.
- Heat the olive oil in a large nonstick sauté pan over medium-high heat. When the oil is hot, add the mushrooms (with any liquid), peppers and onions. Cook until the mushrooms have released their liquid and the mushrooms and onions begin to brown, about 10 minutes.
- Lay the cheese over the mushroom mixture, cover and cook just until the cheese melts, 1 to 2 minutes. Then give everything a mix. Remove from the heat, spoon into the butter lettuce leaves and serve.
15 BEST TUNA STEAKS
This great collection of Tuna Steak Recipes will show you fifteen great ways to cook your favorite fish. We especially love this tuna tataki bowl:
Provided by GypsyPlate
Categories Seafood Recipes
Number Of Ingredients 15
Steps:
- Mix all the ingredients of marinade. Reserve 2 tbsp of this marinade as dressing in a small bowl. Use rest to marinate tuna. You can marinate at least 30 minutes to couple of hours in refrigerator.
- Cook the grains according to the instruction on packet.
- Chop and dice the veggies and fruit.
- Heat oil to smoking hot in a pan. Pat dry the fish and place it in a pan.
- Watch closely as you are searing the fish. Cook 30-45 seconds per side to make it cooked outside and rare in the middle.
- Rest for couple of minutes and cut into thin slices with sharp knife.
- Place cooked rice in a bowl. Arrange fish slices along with diced mangoes, chopped red cabbage, edamame. Drizzle the dressing over all of your bowl. Sprinkle sesame seeds generously.
KOREAN STEAK IN LETTUCE CUPS (LOW CARB)
From a GH cook booklet. Sliced steak simmered in a rich soy-ginger sauce and served in Boston lettuce leaves. Adjust chili to taste
Provided by Dragonfly AZ
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- In medium bowl, stir soy sauce, Splenda, oil, ginger, pepper and garlic until blended. Stir in beef and marinate for 15 minutes.
- In a non-stick skillet, heat celery, carrots and water to boiling. Cook 2-3 minutes or until veges are crisp-tender, stirring occasionally.
- Add beef and marinade, cook 2-3 minutes, or until meat just loses its pink color, stirring constantly.
- Stir in green onions and sesame seeds and cook for 1 minute.
- Remove from heat and serve wrapped in lettuce leaves.
Nutrition Facts : Calories 558.8, Fat 29.9, SaturatedFat 9.8, Cholesterol 138.3, Sodium 1752, Carbohydrate 17.1, Fiber 5.9, Sugar 7, Protein 55.3
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SEARED STEAK LETTUCE CUPS RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (34)Servings 16
- Combine 1/4 cup finely chopped English hothouse or Persian cucumber, 1/4 cup thinly sliced scallions, 1 1/2 tablespoons fresh lime juice, and 1 teaspoon finely grated peeled 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 an 8-ounce 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.
- 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.
- 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.
STEAK TACO LETTUCE WRAPS - SKINNYTASTE
From skinnytaste.com
4.9/5 (15)Total Time 30 minsCategory DinnerCalories 256 per serving
- Mash the avocado in a small bowl with the tomato, red onion, cilantro, lime juice, salt, pepper to taste. Set aside.
- Heat a grill over high heat. Clean grates and spray with oil. Cook the steaks over high heat 2 to 3 minutes on each side, until the steak is cooked to your liking. Set aside on a cutting board to rest 5 minutes before slicing. Slice into thin strips.
STEAK LETTUCE CUPS : FOOD
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Reviews 2Category Main CourseCuisine AmericanTotal Time 12 hrs 18 mins
- Combine beef and the marinade in a large plastic bag; toss to coat. Place in refrigerator overnight.
- Place the steak on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
FLANK STEAK LETTUCE CUPS WITH NUOC CHAM - ASIAN CAUCASIAN
From asiancaucasian.com
Reviews 6Total Time 2 hrs 20 minsCategory DinnerCalories 396 per serving
- To make the marinade: In a small mixing bowl, whisk together the soy sauce, rice vinegar, rice wine, sesame oil, borown sugar, sambal oelek, garlic, and scallions.
- Place the flank steak in a large glass baking dish, or plastic sealable baggie. Pour the marinade over the flank steak and let marinate for 1-2 hours in the refrigerator. Remove from refrigerator and let it get to room temperature, about 15 minutes.
- Using an outdoor grill, or grill pan, coat with cooking spray over medium-high heat. Grill the steak for about 6 minutes each side, or until cooking to medium. Remove to cutting board and let rest 10 minutes. Slice the meat across the grain.
- To make the lettuce cups: Place a few pieces of steak into the lettuce leaf and top with carrots, bean sprouts, cucumbers, and cilantro. Drizzle with nuoc cham dipping sauce and sprinkle with sesame seeds.
ASIAN STEAK LETTUCE WRAPS - SHARED APPETITE
From sharedappetite.com
Estimated Reading Time 5 mins
- Place steak in freezer for about 10-15 minutes, which will firm it up a bit, allowing you to cut thin slices. Trim excess fat from steak and thinly slice.
- Using the finest side of a grater, grate the onion and pears. Combine grated onion and pear with garlic, ginger, soy sauce, brown sugar, mirin, and sesame oil (optional) in a medium mixing bowl. Add thinly sliced steak, cover with plastic wrap and place in refrigerator, allowing to marinate for at least 2 hours.
- Remove steak from refrigerator approximately 20-30 minutes before ready to cook. Heat canola oil in wok or large skillet over medium-high heat. Once hot, add steak and scallions and cook, stirring occasionally, until cooked through, about 4-5 minutes. Plate and sprinkle generously with sesame seeds.
- Serve with boston lettuce, pickled carrots, radish, kimchi, and quick pickled cucumbers (optional).
KOREAN STEAK IN LETTUCE CUPS - GOOD HOUSEKEEPING
From goodhousekeeping.com
Estimated Reading Time 1 min
- Add beef, turning to coat with soy-sauce mixture, and marinate 15 minutes at room temperature, stirring occasionally.
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KOREAN STEAK AND NOODLE LETTUCE CUPS - HEALTHY KOREAN STEAK
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Reviews 9Category Main DishesCuisine KoreanTotal Time 30 mins
- Bring a large pot of water to a boil. Add rice noodles, cook according to package directions, drain, rinse with cold water and set aside.
- Add the carrots, peppers and mushrooms to the pan and cook, tossing occasionally until just softened, about 3 minutes. Transfer vegetables to a plate or bowl and set aside.
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Estimated Reading Time 4 mins
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SPICY FLANK STEAK LETTUCE CUPS RECIPE - LIVESTRONG.COM
From livestrong.com
Servings 8Calories 76 per servingTotal Time 40 mins
- Pat dry the steak and season with a dry rub of salt, black pepper, and chili pepper to taste, let sit at room temperature for 15-30 minutes.
- Meanwhile, prepare the quick-pickled radish. Trim the radish, cut in half, then slice into thin half-moons. Combine in a small bowl with ¼ tsp chili flakes and 1 tsp brown rice vinegar. Set aside.
- Wash and dry cucumber. Trim ends. Cut lengthwise, then slice into thin half-moons. Makes about 1 cup, loosely packed. You may have extra.
- Wash the lettuce, cutting out the core, and gently separating leaves in a large bowl of water. Agitate now and then to remove dirt. Drain and repeat as needed. Lift the lettuce out of the water and dry on clean towels or paper towels.
SPICY STEAK LETTUCE WRAPS RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (25)Estimated Reading Time 7 minsServings 4
- Place 1 lb. boneless beef short ribs on a plate or small rimmed baking sheet and freeze uncovered for 15 minutes. This makes it easier to slice.
- Finely grate 1 red Fresno chile, 1 2" piece ginger, and 4 garlic cloves into a medium bowl. (If you're sensitive to spice, maybe start with a half of a chile—you never know how hot they're going to be!) Cut 1 lime in half and squeeze juice into bowl. Cut remaining 2 limes into wedges and reserve for serving.
- Add 1 Tbsp. light brown sugar, 2 tsp. toasted sesame oil, and 2 tsp. salt to bowl with chile mixture and stir with a fork to combine.
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