Seared Steak Lettuce Cups

from The Bon Appétit Test Kitchen, October2012
via Irene Tibbits
makes 16 hors d’œvres

¼ cup finely chopped English hothouse or Persian cucumber

¼ cup thinly sliced scallions

1½ tablespoons fresh lime juice

1 teaspoon finely grated peeled ginger

Kosher salt

8 ounces flank steak

½ teaspoon salt

¼ 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
Asian sweet chili sauce

Combine ¼ cup finely chopped English hothouse or Persian cucumber, ¼ cup thinly sliced scallions, 1½ 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 ounce flank steak with ½ teaspoon salt and ¼ 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 of 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 and more lime juice, 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

Recipe can be doubled to make 4 main course servings. If making as main course or buffet item, omit sweet chili sauce. Regular cucumbers can serve as a substitute for Persian/English cucumbers.