Grilled Steak Lettuce Cups with Finger Limes

Ever since I first saw finger limes on  Cooking on the Weekends, I’ve been wanting to try them and use them in a recipe. Well, I finally got my wish thanks (again) to Camp Blogaway. See there were two little baggies of them from Shanley Farms in my swag bag. I was so excited when I found them, I immediately started thinking about out how I could use them.

See, unlike regular limes that you juice for drinks, desserts, sides… pretty much anything, these limes have little pearls inside that pop when you bite into them. They add a wonderful burst of flavor that brightens up… well, any dish. They’re awesome and the perfect answer when you want to sprinkle lime on top of your dish instead of mix it up inside.

In case you’re wondering what a finger lime is, it’s a micro-citrus that originated in Australia. They’re called a micro-citrus because of how small they are – just an inch or so in length.  They have a definite citrus flavor, but aren’t specifically limey. They’re sort of a combo between lemon, lime and grapefruit, and are available from September through January.

Since I had two little baggies of these luscious limes I originally thought I would incorporate them into a dessert. But then I thought a grilled entree would be much more interesting, especially since it’s grilling season. I was right. Those little pearls were the perfect substitution for your standard lime juice. They also added to the fresh summer flavor the butter lettuce cups provided.  I can’t wait to make these again or use the finger limes in conjunction with the grill. Oooh… better yet, maybe I’ll just grill the limes.

Grilled Steak Lettuce Cups with Finger Limes

Ingredients:

• 1/2 cup Japanese cucumber, finely chopped
• 1/4 cup scallions, finely chopped
• 1 teaspoon ginger, finely grated
• salt and pepper to taste
• 8 oz. flank steak
• 1/4 teaspoon chili powder
• 16 butter lettuce leaves
• 4 finger limes, divided

Directions:

1. Preheat a grill to 400°F.
2. Combine the cucumbers, scallions and ginger in a medium bowl. Season to taste with salt and pepper.
3. Season the steak with salt, pepper and chili powder. Spray the grill with cooking spray and grill the steak until charred on both sides, about 8 minutes for medium-rare. Transfer steak to a cutting board and let rest for 10 minutes.
4. Arrange the lettuce on a large platter. Thinly slice the steak against the grain, then cut again into 1-inch pieces.  Add the steak to the cucumber mixture and toss it all together to mix. Divide the steak salad among the lettuce cups and sprinkle with the finger lime pearls.  Serve immediately.