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iNGREDIENTS
- 200g fillet steak, excess fat trimmed
- 4 Baby Gem lettuces
- ½ tbsp cold pressed rapeseed oil
- 1 tbsp chopped parsley
- ½ tbsp cold pressed rapeseed oil
- 1 small garlic clove, crushed
- 1 tsp red wine vinegar
- pinch of dried oregano
- ¼ red chilli, finely chopped
- 1 lime, zested and juiced
- ½ tsp fish sauce
- 1 tsp groundnut oil
- pinch of sugar
For the chimichurri
For the chilli & lime sauce
direction
Method
- STEP 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’).
- STEP 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.