Tailgate food doesn’t have to be loaded with carbs or come out of a crockpot. These steak & chimichurri lettuce cups are proof that you can keep your game day menu fresh, flavorful, and totally on-trend — without missing a single play.

We love this recipe because it hits all the Desden vibes: easy to prep, stadium-friendly flavors, and just the right mix of stylish and satisfying. Think of it as the fashion-girl version of tailgate food — clean, bold, and a little unexpected.

What You’ll Need

• 1 lb skirt or flank steak

• 2 tbsp olive oil

• Salt & pepper

• 1 head butter or romaine lettuce (for cups)

For the Chimichurri:

• 1 cup fresh parsley

• 3 cloves garlic

• ½ cup olive oil

• 2 tbsp red wine vinegar

• ½ tsp red pepper flakes

• Salt & pepper to taste

(Optional: add cilantro for extra brightness)

How to Make It

1. Grill it up: Season steak generously with salt, pepper, and olive oil. Grill 3–4 minutes per side for medium rare, then let it rest.

2. Blend the magic: In a blender or food processor, combine all chimichurri ingredients until just mixed — not puréed.

3. Assemble: Slice steak thinly against the grain. Layer into lettuce cups and drizzle with chimichurri.

4. Game day bonus: Serve with lime wedges and a sprinkle of flaky salt.

Why We Love It

These bite-size lettuce cups are easy to hold, look gorgeous on a platter, and fit right into your paleo or low-carb lineup. They’re the kind of dish your guests talk about long after kickoff — light, fresh, and full of flavor.

So next time you’re hosting the tailgate, skip the heavy dips and serve something that feels as chic as your clear bag and beaded strap combo.

Tag us @shopdesden if you make these — we’d love to see your game day spread!