Caesar Dressed Steak Lettuce Cups with Red Potatoes
  • Prep time: 20
  • Calories: 640
The Caesar salad as we know it was supposedly invented during the 1920s. On a busy night, a famous restaurateur in San Diego used what was available in his almost empty kitchen to make a salad he prepared at the customers table. Our steak caesar lettuce cups are a fun break from the ordinary. You will enjoy grilled steak, caesar dressing, red onion and tomato, mixed together and served in a lettuce leaf. Don’t forgot to share the moment #youplateit
  • 300 Grams of Rump Steak (Thick Cut)
  • 2 Tomato
  • 1 Red Onion
  • 1 Baby Cos Lettuce
  • 1 Small Bunch of Flatleaf Parsley
  • 500 Grams of Red Potatoes
  • 0.25 Cups of Caesar Salad Dressing
  • 1.5 Tablespoons of Parmesan (shaved)
  • 1 Tablespoons of Butter (pantry)

Prepare Ingredients:

Wash the fresh produce. While the steak is in the packet, tenderize using a rolling pin or something heavy. Remove from the packet and pat dry with paper towel; cut into 1-2 cm slices. Season steak all over with salt. Medium dice tomato. Roughly chop parsley leaves, discarding stems. Peel onion and thinly slice. Dice potatoes into 2 cm pieces.

Boil Red Potatoes:

In a medium pot over high heat, add potatoes and a generous pinch of salt. Cover with cold water and bring to a boil. Boil until tender when pierced with a fork, about 8-10 minutes. Drain and transfer to a medium bowl. Immediately toss with parsley, 1 Tbs olive oil and butter. Taste and add salt and pepper as needed.

Cook Steak:

Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add steak and ¾ of the onion. Cook until steak is browned on the outside and medium rare, about 2-3 minutes or to your preferred doneness. Remove steak and onion from pan and set aside to rest for 5 minutes.

Assemble Lettuce Cups:

Divide tomatoes, steak and onion among 2 lettuce leaves per cup. Drizzle over Caesar dressing.

You Plate It:

Divide potatoes and lettuce cups evenly between plates. Sprinkle over shaved parmesan and remaining red onion. Enjoy!