PREP TIME: 10 minutes, plus 2 hours to marinate

COOK TIME: 8 minutes

The marinade in this recipe is legit! I’ve used it for pork, chicken, and beef, and each time I make a batch, I wish I’d doubled it for later. You can use coconut aminos or soy sauce here; I chose coconut aminos just because it turns a bit syrup-like when heated, which adds to the deliciousness of the final result. Also, you could go a step further by adding a drizzle of ranch dressing to each cup.

¼ cup plus 2 tablespoons (90 ml) avocado oil

¼ cup (60 ml) coconut aminos

2 tablespoons hot sauce

2 tablespoons lime juice

6 cloves garlic, minced

½ teaspoon ground black pepper

1 pound (455 g) top sirloin steak, cubed

1 red onion, diced

1 yellow bell pepper, sliced

36 endive leaves (from about 6 heads endive)

¼ cup (17 g) chopped fresh parsley leaves

  1. Place the oil, coconut aminos, hot sauce, lime juice, garlic, and black pepper in a medium-sized bowl. Whisk to combine, then add the steak, onion, and bell pepper and toss to coat. Cover and place in the refrigerator to marinate for at least 2 hours or overnight.
  2. When ready to cook the steak, transfer the entire contents of the bowl to a large frying pan. Cook over medium heat, stirring frequently, until the steak is cooked through, about 8 minutes.
  3. Meanwhile, divide the endive leaves evenly among 6 plates. To serve, fill each leaf with about 2 tablespoons of the steak mixture. Sprinkle with the parsley and enjoy.

PRESSURE COOK IT: Complete Step 1. For Step 2, place the contents of the bowl in a pressure cooker. Seal the lid and cook on high pressure for 10 minutes. Allow the pressure to release naturally before removing the lid, then move on to Step 3.

STORE IT: Keep the steak and endive leaves in separate airtight containers in the fridge for up to 3 days. The steak mixture can be frozen for up to 1 month.

REHEAT IT: Wonderful enjoyed cold, or place a single serving of the steak mixture in a microwave-safe dish, cover, and microwave for 2 minutes before placing in the endive leaves.

THAW IT: Place the steak mixture in the fridge and allow to defrost completely. Once defrosted, enjoy cold or follow the reheating instructions above.

PREP AHEAD: Prepare the marinade and place the steak and vegetables in the marinade. Freeze the mixture for up to 1 month before completing the recipe. When ready to prepare, allow to thaw completely in the fridge before picking up at Step 2.


Replace the coconut aminos with 2 tablespoons of soy sauce and 2 tablespoons of water.

Per serving of 6 filled endive cups:

calories: 325 | calories from fat: 173 | total fat: 19.2 g | saturated fat: 3.9 g | cholesterol: 68 mg

sodium: 229 mg | carbs: 12.3 g | dietary fiber: 6.2 g | net carbs: 6.1 g | sugars: 2.3 g | protein: 25.8 g

FAT : 53%
CARBS : 15%