Bite Sized Appetizers: Steak Salad Lettuce Wraps

Bite Sized Appetizers: Steak Salad Lettuce Wraps

Mmm more cute little bite sized appetizers. I just can’t get enough of these!

Bite Sized Appetizers: Steak Salad Lettuce Wraps

 I grew up on something my mom called ‘appetizer dinners.’ She would put out a bunch of delicious things on the living room table and my sister, myself and my mom would spend a few hours chatting and eating. It was tradition for as long as I can remember. Once we were teenagers we were sometimes allowed a glass of wine, but it was always about the company and the food.

I blame those dinners (in a great kind of way) on my love of long, leisurely dinners. I get stupidly excited by a table full of pretty little things I can slowly eat. Is that normal?

Bite Sized Appetizers: Steak Salad Lettuce Wraps

These mini steak salads wrapped in mini lettuce leaves may just be the perfect appetizer. Perfect … whoa, that’s a big claim! They’re full of crispy veggies, crunchy almonds, tender steak and drizzled in a slightly sweet honey mustard sauce.

They’re also completely versatile. You can swap the steak for chicken or fish, use any find of toasted nut you have on hand, add any veggies that are in your fridge and switch up the dipping sauce. They can be new every time you eat them. See, they’re perfect.

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5.0 from 1 reviews
Bite Sized Appetizers: Steak Salad Lettuce Wraps
  • 1 steak
  • 12 small pieces of lettuce, kale or endive
  • ½ carrot, grated
  • 1 green onion, sliced into long strips
  • ½ tomato, cut into ½" cubes
  • 2 tablespoons parsley or cilantro
  • Juice from ½ lemon
  • 1 garlic clove, finely grated (preferably with a microplane)
  • Salt to taste
  • ¼ cup slivered almonds, toasted
  • 3 tablespoons dijon mustard
  • 1-2 teaspoons honey
  1. Season steak on both sides with salt and pepper. Sear on high heat till it is as cooked as you like (I like medium rare, so about 4-5 minutes)
  2. Slice steak thinly into strips and set aside. Reserve any juice from the steak.
  3. Combine carrot, green onion, tomato, parsley or cilantro, lemon juice and garlic in a medium sized bowl. Add reserved steak juice and salt to taste. Toss with slivered almonds.
  4. In a small bowl, combine mustard and honey and mix to combine.
  5. To serve, lay lettuce leaves out on a platter, add a spoonful of salad and top with a slice of steak. Either drizzle the honey mustard sauce overtop or serve on the side as a dipping sauce.


Looking for more perfect handheld appetizers to serve at your next party? Check out:

Bite Sized Beet and Goat Cheese Salads on Homemade Beet Chips

Smoked Salmon Mousse on Homemade Filo Crackers

Oven Baked Sharp Cheese Bread Bites

Chickpea and Pumpkin Fritters with Preserved Lemon Aioli


About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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  1. Katsacook says

    When I tried to print your recipe, which sounds yummy, I am instead rerouted to an advertisement for an investment firm…just thought you’d want to check the print link.


    • says

      Hey Katharine,

      Thank you so much for letting me know. I checked out the link and it takes me to a printable form so I’m not sure what is going on. I do have an ad placed next to where the recipe is so maybe somehow that came up? Anyway thank you so much for writing and letting me know, I really appreciate it!

    • Kristen says

      Thanks, Linda. I love when I come across an idea for food that is both fun and healthy so I wanted to share it with you guys :)


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