Steakhouse Lettuce Cups

|A great summer meal packed with flavour|cucumber gem lettuce lettuce|120 g cucumber diced25 g spring onions thinly sliced1 1/2 tablespoons fresh lime juice1 teaspoon finely grated fresh gingersalt and pepper225 g flank steak or cut of your choice1/4 teaspoon chili powder1 head of lettuce such a little gem butter romaine or endive2 tablespoons chopped peanuts2 tablespoons thinly sliced fresh mint leavessweet chili sauce to serve|Combine chopped cucumber sliced spring onoins fresh lime juice and ginger in a medium bowl. Season to taste with kosher salt and set aside.Heat a grill pan or a lightly oiled cast-iron skillet over high heat. Season the flank steak with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Grill steak turning once until charred on both sides about 8 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes.Arrange 16 small crunchy inner leaves of butter lettuce romaine or endive on a large platter. Thinly slice steak against the grain then cut slices crosswise into 1-inch pieces. Add steak to cucumber mixture and toss to mix. Season to taste with salt and more lime juice if desired.Divide steak salad among lettuce cups; garnish with 2 tablespoons chopped salted roasted peanuts and 2 tablespoons thinly sliced fresh mint leaves. Drizzle with Asian sweet chili sauce.|10.00 minutes|16|Bon Appetit