Get ready for fall with our friend and celebrity nutritionist Kelly LeVeque’s delicious Shredded Thai Lettuce Cups! Read below for the complete recipe.
Strip steak 6- 8 oz. with a little bit of salt.
Coat a pan with coconut oil and then seared on each side for 2 minutes until a crust is formed.
Put it in the oven and wait for the thermometer to hit 130°F.
Pull it out and let it rest for 10 minutes.
Then slice it into thin strips.
Put this over butter lettuce cups with shredded cabbage, carrots, cucumbers, and slivered almonds.
Drizzle with the almond sauce on top. Serve and enjoy!
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Check out more of our favorite recipes by Kelly here.