My favourite gluten-free egg wraps are back! This time with a wonderful combo of steak, blackened corn & a creme fraiche avocado.
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Steak Egg Wraps with Blackened Corn Salsa
Servings2
Nutrition (For one serving)
Sodium: 2819mgCalcium: 111mgVitamin C: 33mgVitamin A: 1938IUSugar: 8gFiber: 12gPotassium: 1190mgCholesterol: 365mgCalories: 677kcalTrans Fat: 1gMonounsaturated Fat: 23gPolyunsaturated Fat: 6gSaturated Fat: 18gFat: 50gProtein: 31gCarbohydrates: 34gIron: 4mg
Ingredients
Egg Wraps
- 4 eggs
- 2 tsp coconut flour
- 1 tsp salt
- 1 tbsp coconut oil
Steak
- 125 g rib-eye steak
- 1/2 tsp salt
- Pinch black pepper
- 1 tbsp tallow
Blackened Corn Salsa
- 150 g sweetcorn
- 100 g baby tomatoes
- 1/2 red onion
- 2 jalapeños
- 15 g coriander (cilantro)
- 1/2 tsp salt
- Pinch black pepper
- 1 tbsp avocado oil
Creme Fraiche Avocado
- 1 avocado
- 25 g creme fraiche
- 2 tsp lime juice
- Pinch black pepper
- 1/4 tsp salt
To serve
- 30 g rocket (arugula)
Instructions
Egg Wraps
- Heat 1/2 tbsp coconut oil in a nonstick pan on a medium heat.
- 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.
- Add the whisked egg mixture to the pan and let it cook for 2 mins or until you're able to flip it.
- Cook on the other side for 1 minute or until it's very slightly brown.
- Repeat for the second wrap.
Steak
- Remove the steak from the fridge 30 mins before cooking.
- Bring a pan to a high heat and add tallow once it's hot.
- Season both sides of the steak with salt and pepper.
- Add the steak to the pan and cook on both sides to desired doneness.
- Set steak aside to rest for 5 minutes.
Blackened Corn Salsa
- 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.
- 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.
- Remove from the pan and transfer to a bowl.
- Halve the baby tomatoes and add to the bowl.
- 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
- Mash the avocado, transfer to a bowl and add the remaining ingredients and combine.
To Serve
- Lay out your egg wraps. Divide the avocado creme fraiche between them, spreading with a spoon.
- Divide the rocket salad between them, placing on top of the avocado.
- Cut the steak into strips and arrange on top of the rocket, followed by the burnt corn salsa.
- Roll, cut in half and enjoy!
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