Steak lettuce cups

• fillet steak↗200g g

  excess fat trimmed

• Baby Gem lettuces↗4
• cold pressed rapeseed oil↗½ tbsp tbsp
• chopped parsley1 tbsp tbsp
• cold pressed rapeseed oil↗½ tbsp tbsp
• small garlic clove↗1

  crushed

• red wine vinegar↗1 tsp tsp
• oregano↗pinch of dried

  pinch of dried

• red chilli↗¼

  finely chopped

• lime↗1

  zested and juiced

• fish sauce↗½ tsp tsp
• groundnut oil1 tsp tsp
• sugar↗pinch of

  pinch of

Step-by-step instructions

1. 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. 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.