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Seared Steak Lettuce Cups


Makes 16 appetizer portions

I love serving appetizers that have a creative presentation and veer from the ordinary. This bon appétit adapted recipe is a colorful, delicious and easy to make. I make it a day ahead of time and assembly it before serving. It was a Yom Tov favorite.

For salad:
¼ cup finely chopped English or Persian cucumber
¼ cup sliced scallions
1 ½ tablespoons lime juice
1 teaspoon grated ginger
Kosher salt to taste

For Steak:
8 ounces skirt steak
½ teaspoon kosher salt
¼ teaspoon chili powder
16 Butter or romaine lettuce leaves

Garnish:
2 tablespoons salted roasted peanuts
Asian sweet chili sauce

Combine cucumber, scallions, lime juice, and ginger in a small bowl. Season with kosher salt and set aside. Heat a grill pan or a lightly oiled cast-iron skillet over high heat.
Season steak with salt and chili powder. Grill steak on an outdoor or on a grill pan, 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 leaves of butter lettuce, romaine, on a large platter. Thinly slice steak against the grain, and then cut slices crosswise into 1-inch 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. Drizzle with Asian sweet chili sauce.