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Omelette steak wraps

Recipe from: 13 May 2015
recipes, lchf, banting

Ingredients 9
Servings 8
Time 00:30


  • 5
    each ground cumin and coriander
  • 5
    smoked paprika
  • 2
    cayenne pepper
  • 5
    ground black pepper
  • 5
    coarse salt
  • 500
  • 8
    eggs, beaten
  • tomato salad
  • guacamole, tomato sauce or coconut oil mayonnaise for serving



Combine the spices and rub the steak well with this mixture. Allow to stand for 20 minutes.

Heat a heavy-based pan and sear the steak, fat layer first and then on both sides until golden brown and medium rare. (Depending on how thick the steak is, you can finish cooking it in the oven for 10-20 minutes.) Let the meat rest for 10 minutes then cut into thin strips.

Make the omelette: Warm a 25cm non-stick pan over high heat. Pour a little of the beaten egg into the pan and tilt so the mixture coats the bottom, as you would for a pancake. Cook for 30 seconds until golden brown, then turn and fry for a few more seconds. Repeat for all 8 omelettes.

To serve: Divide the steak and tomato salad between wraps, spread with your choice of guacamole, coconut mayo or roast tomato sauce and fold like a tortilla.

Recipe reprinted with permission of Home.
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