Seared Steak Lettuce Cups |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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If you're looking for fresh hits of color and crunch for the buffet, here's your answer. Ingredients:
1/4 cup finely chopped english hothouse or persian cucumber |
1/4 cup thinly sliced scallions |
1 1/2 tablespoons fresh lime juice |
1 teaspoon finely grated peeled ginger |
kosher salt |
1/2 teaspoon salt |
1/4 teaspoon chili powder |
16 small crunchy inner leaves of butter lettuce, romaine, or endive |
2 tablespoons chopped salted roasted peanuts |
2 tablespoons thinly sliced fresh mint leaves |
Directions:
1. 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.
2. Heat a grill pan or a lightly oiled cast-iron skillet over high heat. Season an 8 ounces 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 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.
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