Steak Egg Wraps with Blackened Corn Salsa

Egg Wraps

1. Heat 1/2 tbsp coconut oil in a nonstick pan on a medium heat.
2. Crack two of the eggs in a bowl, add the coconut flour and then the salt. Whisk until the coconut flour has no lumps left.
3. Add the whisked egg mixture to the pan and let it cook for 2 mins or until you're able to flip it.
4. Cook on the other side for 1 minute or until it's very slightly brown.
5. Repeat for the second wrap.

Steak

1. Remove the steak from the fridge 30 mins before cooking.
2. Bring a pan to a high heat and add tallow once it's hot.
3. Season both sides of the steak with salt and pepper.
4. Add the steak to the pan and cook on both sides to desired doneness.
5. Set steak aside to rest for 5 minutes.

Blackened Corn Salsa

1. You should have a warm pan with some fat in it from cooking the steak. We'll use this which means you shouldn't need any extra oil.
2. Add the corn and salt and cook until you still some colour. Add the onions and jalapeños. Cool until you see some colour on those.
3. Remove from the pan and transfer to a bowl.
4. Halve the baby tomatoes and add to the bowl.
5. Chop the coriander and add to the bowl along with the salt, pepper and avocado oil. Combine and set aside for assembly.

Creme Fraiche Avocado

1. Mash the avocado, transfer to a bowl and add the remaining ingredients and combine.

To Serve

1. Lay out your egg wraps. Divide the avocado creme fraiche between them, spreading with a spoon.
2. Divide the rocket salad between them, placing on top of the avocado.
3. Cut the steak into strips and arrange on top of the rocket, followed by the burnt corn salsa.
4. Roll, cut in half and enjoy!