Steak Lettuce Cups Recipes

STEAK LETTUCE CUPS

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.

STEAK IN LETTUCE ROLLS

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.

STEAK LETTUCE CUPS WITH CHIMICHURRI

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.

MARINATED STEAK LETTUCE WRAPS

Steps:

• In a medium saucepan, whisk together rice wine vinegar, fish sauce, brown sugar, lime zest, ginger, garlic, and chili. Cook over medium heat, whisking until sugar is completely dissolved.
• Remove from heat and add ice cubes, stirring until melted and mixture is cool. Transfer half of the mixture to a medium bowl and set aside to use as dressing.
• Whisk vegetable oil into remaining marinade and transfer to a large Ziploc bag. Add steak to bag, pressing air out and sealing tightly, and allow to marinate for 1-2 hours (this is a highly acidic marinade, so marinating any longer will start to denature the meat).
• Meanwhile, prepare the rice (it should be cold or room temperature for serving). Preheat oven to 400 degrees. Stir together rice, chicken stock, and butter in a medium oven-safe pot and bring to a boil, uncovered, over medium heat. As soon as the mixture comes to a boil, cover with a tight-fitting lid and transfer to the oven. Cook for exactly 17 minutes.
• Remove from the oven, fluff with a fork, and season with lime juice and salt, to taste. Once the rice has cooled to room temperature, stir in cilantro, transfer to a serving bowl, and set aside.
• Arrange lettuce leaves, cilantro, mint, basil, carrots, cucumber, scallions, jalapeno, peanuts, and lime wedges on a large platter, along with small bowls of chili sauce and dressing. Set aside while you grill your steak.
• Heat a cast iron grill pan or skillet over high heat. Remove steak from the marinade and trim, if necessary, to fit your pan. Working in batches, add steak to pan and sear hard, 2 minutes per side.
• Remove to a grooved cutting board and allow meat to rest at least 5 minutes before slicing against the grain into strips. Serve alongside rice and lettuces, herbs, veggies, and dressing.

KOREAN STEAK IN LETTUCE CUPS (LOW CARB)

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.