Seared Steak Lettuce Cups

Ingredients for Seared Steak Lettuce Cups

• 40g finely chopped English hothouse or Persian cucumber

• 40g thinly sliced spring onions

• 1 1/2 tablespoons fresh lime juice

• 1 teaspoon finely grated peeled ginger

• 1/2 teaspoons kosher salt, plus more

• 1 (230g) flank steak

• 1/4 teaspoons chilli powder

• 16 small crunchy inner leaves of butter lettuce, cos, or endive

• 2 tablespoons chopped salted roasted peanuts

• 2 tablespoons thinly sliced fresh mint leaves

• Asian sweet chilli sauce is available at Asian markets, many supermarkets, and amazon.com.

Combine cucumber, spring onions, 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 teaspoons salt and 1/4 teaspoons chilli 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 chilli sauce.

Avvertenza

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