Get ready to meet your new favorite marinade! This zesty, savory blend is an absolute game-changer. I’ve used it on everything from pork and chicken to beef, and every single time, I wish I’d made a double batch to save for later. It’s that good. For this recipe, I opt for coconut aminos because they caramelize into a beautiful, syrupy glaze as they cook, adding an incredible depth of flavor. If you prefer, soy sauce works wonderfully too. These steak boats are fantastic as is, but a little drizzle of ranch dressing over the top takes them to a whole new level of deliciousness.
SERVES: 6
PREP: 10 minutes, plus 2 hours marinating
COOK: 8 minutes
Ingredients
• 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
Instructions
1. In a medium-sized bowl, whisk together the avocado oil, coconut aminos, hot sauce, lime juice, garlic, and black pepper to create the marinade. Add the cubed steak, onion, and bell pepper, then toss until everything is well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for the best flavor.2. When you’re ready to cook, transfer the entire contents of the bowl (steak, veggies, and all the marinade) into a large frying pan over medium heat. Cook, stirring frequently, until the steak is cooked through, which should take about 8 minutes.3. While the steak is cooking, arrange the endive leaves on a serving platter or divide them among 6 plates. To serve, fill each leaf with about 2 tablespoons of the hot steak mixture, sprinkle with fresh parsley, and enjoy immediately.
Nutritional Information
• Per serving of 6 filled endive cups
• Calories: 325
• Total Fat: 19.2 g
• Saturated Fat: 3.9 g
• Cholesterol: 68 mg
• Sodium: 229 mg
• Carbohydrates: 12.3 g
• Dietary Fiber: 6.2 g
• Net Carbs: 6.1 g
• Sugars: 2.3 g
• Protein: 25.8 g
• Macros: 53% Fat, 15% Carbs, 32% Protein
Pro Tips
• Meal Prep Ahead:** Prepare the steak and vegetables in the marinade and freeze the entire mixture in a sealed container for up to 1 month. Thaw completely in the fridge before cooking as directed.
• Pressure Cooker Shortcut:** For extra tender steak, cook the marinated mixture in a pressure cooker on high for 10 minutes, followed by a natural pressure release.
• Smart Storage:** Store leftover cooked steak mixture and fresh endive leaves in separate airtight containers in the fridge for up to 3 days. Assemble just before serving to keep the leaves crisp.
• Coconut-Free Swap:** If you don’t have coconut aminos, you can easily substitute them with 2 tablespoons of soy sauce mixed with 2 tablespoons of water.
FAQ
Q: Can I use soy sauce instead of coconut aminos
A: Yes, you can substitute coconut aminos with a mixture of 2 tablespoons of soy sauce and 2 tablespoons of water.
Q: How long should I marinate the steak
A: For best results, marinate the steak, onion, and bell pepper for at least 2 hours. For an even deeper flavor, you can marinate it overnight in the refrigerator.
Q: Can I prepare this steak boat recipe in advance
A: Absolutely. You can prepare the steak and vegetables in the marinade and freeze the mixture in a sealed container for up to 1 month. Thaw it completely in the fridge before cooking.
Q: What is the best way to store leftovers
A: Store the leftover cooked steak mixture and the fresh endive leaves in separate airtight containers in the fridge for up to 3 days. Assemble the boats just before serving to keep the leaves crisp.
