Seared Steak Lettuce Cups

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These seared steak lettuce cups offer a vibrant explosion of fresh flavours and textures, making them a perfect choice for a light lunch or a sophisticated starter. This diabetes-friendly dish relies on lean flank steak, seasoned with a hint of warm chilli and paired with a cooling cucumber and ginger salsa. The use of crisp butter lettuce or endive leaves instead of traditional wraps keeps the meal naturally low in carbohydrates while providing a satisfying crunch that complements the tender, juicy beef.

Quick to prepare and beautifully presented, this recipe is ideal for those seeking a nutritious, high-protein meal that doesn't compromise on taste. The combination of salty peanuts, fresh mint and a zingy lime dressing creates a balanced profile reminiscent of Southeast Asian cuisine. For a complete dinner, serve these colourful cups alongside a portion of steamed brown rice or a light Asian-style slaw.

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 tesked finriven skalad ingefära
1/2 teskedar kosher salt, plus mer
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.

How to make Seared Steak Lettuce Cups

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.

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