Grilled Steak Lettuce Cups
with Spicy Sesame Butter & Rich Slaw
Cooking time
15 minutes
Servings
2/4
Calories
550 /serving
Everything you need for a fun summer evening: this steak supper brings together keto richness and lightness on one plate. Airy lettuce leaves hold slices of barbecued beef, topped with hot and spicy sesame seed butter and an unctuous sesame-lime slaw.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 150g Shredded cabbage
- 2 Scallions
- 100g Matchstick carrots
- 1 Head of Boston lettuce
- 1 Lime
- 15ml Sambal oelek
- 15ml Tahini
- 9g Black & white sesame seeds
Contains: Milk • Sesame • Sulphites
You will need:
Oil
Salt & pepper (S&P)
Whisk
2 or 4 tbsp Butter
BBQ (or pan)
Total Fat
35 g
Saturated Fat
15 g
Sodium
400 mg
Total Carb
20 g
Sugars
7 g
Protein
42 g
Fibre
6 g
Preparation
Grill the steaks
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Place 2 tbsp butter (double for 4 portions) in a small bowl to soften.
- Pat the steaks* dry; season with S&P.
- Add to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Separate the lettuce leaves.
- Halve the lime; juice ½ and quarter the remaining ½.
Make the spicy sesame butter
- To the bowl of softened butter, add and whisk the sambal oelek (add ½ for medium spicy), sesame seeds, white bottoms of the scallions and S&P.
Make the slaw
- In a large bowl, whisk the lime juice, tahini, 2 tsp water (double for 4 portions) and S&P.
- Add the carrots, cabbage, green tops of the scallions and a drizzle of oil; toss well.
Plate your dish
- Divide the lettuce leaves between your plates.
- Top with the slaw and steaks.
- Spoon the spicy sesame butter over the steaks.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
