Seared Steak Lettuce Cups

Seared Steak Lettuce Cups

Altered from Bon Appétit, Oct. 2012

1/4 cup finely chopped cucumber

1/4 cup thinly sliced scallions

1 1/2 tablespoons fresh lime juice

1 teaspoon finely grated peeled ginger

Kosher salt

8 oz. grass-fed flank steak

½ teaspoon salt

½ teaspoon black pepper

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 (optional)

Asian sweet chili sauce (optional)


 

Peel roughly 2/3 of cucumber. Combine 1/4 cup finely chopped 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.

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.

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, more lime juice and honey or agave, if desired.

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.