Check out the video I filmed for Waitrose Kitchen, making the seared steak lettuce cups, filled with roasted cashews from my cookbook. It is one of my favourite recipes and a great option for lunch or dinner.
Not only is it super speedy to make, but healthy too. The lettuce cups work in place of a taco, or tortilla, acting as the vehicle the get the tender, seared meat and crunchy, roasted cashews from plate to mouth. Its a great option for the steak-lover in pursuit of a lighter meat main.
I often serve this with my soba noodle salad, with fresh cucumber and mango (another recipe in my cookbook) at dinner parties. The textures and asian flavours work really well together.
Seared Steak Lettuce Cups with Cashews Recipe
For this I try to opt for grass-fed, or pasture raised beef if possible. It is certainly worth spending a little more for better quality in this dish.
- 400g sirloin steaks
- 10-12 large baby gem lettuce leaves
- 8 radishes, finely sliced
- 2 spring onions, sliced
- 1 green chilli, finely sliced
- a small handful of mint and coriander leaves
- 50g roasted cashew nuts, roughly chopped
- 50g goji berries
For the Tamari Dressing
- 3 tbsp tamari
- 2 tbsp apple cider vinegar
- finely grated zest and juice of 1 lime
- 1 tbsp honey
- ½ garlic clove, finely chopped
- a pinch of finely grated fresh ginger
- 1 tbsp toasted sesame oil
Heat a non-stick frying pan over a high heat, then sear the steaks on each side until browned. Set aside to rest for 2 minutes, then cut into thin slices.
Meanwhile, arrange the lettuce leaves on a serving plate. Put the radishes, salad onions, chilli, herbs, cashew nuts, goji berries and the beef into the lettuce cups.
Put all the ingredients for the tamari dressing into a small jar, put the lid on and shake well to mix. Spoon into a bowl before serving with the lettuce cups