Every now and then I end up having to throw things out that I just haven’t got round to using. It’s something I hate doing, and in the past, would hardly ever let happen. I would always try to come up with a use for what we had. I still do, I’m just not quite as able to get round to doing all the things I plan. As soon as I bought wonton wrappers to make a couple things recently, I remembered about having to throw away some dumpling wrappers last year when I made pork and cabbage dumplings. I knew I didn’t want to do the same again so got myself on a mission to use them up. I knew I’d seen wonton wrappers used to make wonton cups before which seemed like a great idea. There are so many possibilities but these steak taco salad wonton cups make a delicious option.
A tasty gameday snack
We’re not particularly in to food for watching football (or anything else, for that matter) in our house but if we were, I think these steak taco salad wonton cups would be perfect. They’re handheld little bites with a tasty mix of salad in a fresh, limey dressing, seasoned steak and a crunchy outer shell. True, the wonton cups are super crispy so you might want a plate to catch any pieces that fall off, but it’s worth the effort.
These steak taco salad wonton cups might seem on the face of it that they are not all that quick, but really they are so easy. First you make the crispy wonton cups by putting the wonton wrappers in a muffin tin, brush them with a little olive oil then bake until crisp. Make the spice rub for the steak, rub all over then cook in a hot pan with a little butter. I prefer rare, as you can see, but cook to taste. The salad is really easy to put together too – just chop the things that need chopped and mix together. I tend to mix everything a little before I add the avocado to avoid it getting too broken or bashed. Then, you just load the wonton cups with salad and put some steak on top. Here’s a video I made to show you quite how easy it is:
Whether you are looking for a fun, impressive-looking appetizer for your next party, a relatively healthy gameday snack or any other excuse, these steak taco salad wonton cups are sure to be a winner. A delicious mix of flavors, colorful and pretty good for you too, these are really worth a try.
- 12 wonton wrappers
- ½tsp garlic pepper (or ¼tsp each of ground pepper and garlic powder)
- ½tsp salt
- ½tsp ground cumin
- ½lb/ 225g steak - suggested sirloin but as you prefer
- A little butter, approx 1tsp/2g
- 1 cup shredded lettuce (approx 4 large leaves)
- ½ medium-large tomato, diced
- ¼ pepper (red, yellow or orange as you prefer), diced
- 2tbsp black beans
- leaves from 5 stems of cilantro/coriander
- ½tbsp lime juice (approx)
- ½tbsp olive oil (approx)
- ½ avocado, diced
- Preheat oven to 350F/175C.
- Press the wonton wrappers into the holes of a cupcake/muffin tin. If your tin is not non-stick, you might want to brush with oil underneath. Use one wonton wrapper per hole. Note don't use a mini muffin tin as they will be too small. Brush the wonton wrappers lightly with olive oil. Bake for approx 8-10min until they are golden brown and crisp. Set aside to cool.
- Mix together the garlic pepper, salt and cumin and rub it all over the steak. Melt a little butter in a hot skillet/frying pan and cook for a few minutes each side. (Exact time will depend how well done you want it and how thick the steak is, from around 2-6min per side.) Remove the steak from the pan and allow to rest while you mix up salad.
- Put the lettuce, tomato, pepper, black beans and cilantro in a bowl. Drizzle over the lime and olive oil and mix. Once partly mixed, add the avocado and mix through.
- Spoon the salad into the crisped wonton cups. Slice the steak thinly (removing any fat/sinew as you go) and place a slice or two on top of each wonton cup.
See all the other lean beef recipes being shared today – thanks to Sarah from The Chef Next Door for hosting:
Appetizers, Soups, and Salads
- Baked Kibbeh with Yogurt Sauce by Food Lust People Love
- Italian Wedding Soup by Hardly A Goddess
- Lighter Tex-Mex Albondigas Soup by The Weekend Gourmet
- Spaghetti and Meatball Soup by Cricket’s Confections
- Steak Taco Salad Wonton Cups by Caroline’s Cooking
- Thai Steak Salad with Noodles by Positively Stacey
- Warm Steak Salad by Food Done Light
Lean Ground Beef Recipes
- Cheeseburger Stew by Our Good Life
- Cheesesteak Bruschetta by The Food Hunter’s Guide to Cuisine
- Clean Eating Sloppy Joes by A Mind “Full” Mom
- Old Fashioned Porcupine Meatballs by Turnips 2 Tangerines
- Shepherd’s Pie by Simple and Savory
- Smothered Hamburger Steaks by Grumpy’s Honeybunch
- Spaghetti Squash with Chili by Recipes Food and Cooking
- BBQ Filet Beef Tips by The Freshman Cook
- Beef Broccoli Pasta by Wholistic Woman
- Beef Ddukboki (Non-Spicy Sautéed Korean Rice Cakes) by kimchi MOM
- Beef Steak Fajitas by Asian In America
- Beef Vegetable Stir-Fry by Cindy’s Recipes and Writings
- Black Pepper Beef with Broccoli and Noodles by Sunday Supper Movement
- Easy Sriracha Beef Cauliflower Rice Bowls by Family Foodie
- Skinny Beef Enchiladas with Creamy Avocado Sauce by Mindy’s Cooking Obsession
Sandwiches and Wraps
- Asian Steak Lettuce Wraps by The Chef Next Door
- My Big Lean Greek Beef Wrap by Go Epicurista
- Slow Cooker Tuscan French Dips by A Kitchen Hoor’s Adventures
- Spicy Beef Lettuce Wraps by Pies and Plots
- Spicy Beef Tacos by Hezzi-D’s Books and Cooks
- Steak and Eggs Wraps by Eat, Drink and be Tracy
- Baked Chicken Fried Steak by Dizzy Busy and Hungry
- Chile Lime Flank Steak Tacos by The Redhead Baker
- Filet Mignon with Roasted Vegetable Salad by A Day in the Life on the Farm
- Flank Steak Roulades by That Skinny Chick Can Bake
- Flank Steak with Chimichurri by Monica’s Table
- Roasted Garlic Sirloin Steak with Rosemary by Cooking Chat
- Swiss Steak by Palatable Pastime
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