Ingredients
200g fillet steak, excess fat trimmed
4 Baby Gem lettuces
1/2 tbsp cold pressed rapeseed oil
For the chimichurri
1 tbsp chopped parsley
1/2 tbsp cold pressed rapeseed oil
1 small garlic clove, crushed
1 tsp red wine vinegar
pinch of dried oregano
For the chilli & lime sauce
1/4 red chilli, finely chopped
1 lime, zested and juiced
1/2 tsp fish sauce
1 tsp groundnut oil
pinch of sugar
Method
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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.
