RIB-EYE STEAK TACOS
SERVES 6
KEEP ON TRACK per serving
FAT 26 G CARBS 14 G PROTEIN 15 G
FOR THE TORTILLAS
90 g almond flour
45 ml psyllium husks
3 ml (about 1/2 tsp) salt 7.5 ml (1/2 tbsp) olive oil 125 ml (1/2 cup) warm water
FOR THE COLESLAW
1 small red cabbage, sliced finely 1 small red onion, sliced thinly pinch of salt handful of fresh coriander, chopped 1/2 green chilli, sliced finely juice of 1 lime
10 ml (2 tsp) erythritol
15 ml (1 tbsp) olive oil
FOR THE SALSA
300 g cocktail tomatoes, chopped 1 jalapeño pepper, chopped finely 1 red onion, chopped finely 1 garlic clove, chopped finely pinch of salt handful of fresh coriander, plus extra to garnish
FOR THE STEAK
2 x 150 g rib-eye steaks salt
30 ml (2 tbsp) olive oil
TO SERVE
1 small head of cos lettuce, washed and sliced thinly
1.
To make the tortillas, combine the almond flour, psyllium husks and salt in a large bowl. Mix until well combined. Slowly add the olive oil and warm water, and mix until completely combined. Allow to rest for a couple of minutes.
2. Gently knead the dough several times, shape into a ball and place on a lightly floured surface. Divide the dough into 6 pieces. Take a piece of dough, sandwich it between 2 sheets of baking paper, and roll it out until thin and flat. Lift off the top sheet. Get a small side plate (12 cm) and place on top of the dough. Using a knife, cut around the edges so you are left with a tortilla.
3. Heat a medium non-stick pan over medium heat. Flip the tortilla (still on the bottom sheet of baking paper) into the pan. The paper will steam loose from the tortilla. Lift off the baking paper, and start rolling out the next tortilla. Flip the tortilla in the pan after 2 minutes; it must still be soft and not too golden. Remove it from the pan and repeat with the rest of the dough.
4. Combine all the ingredients for the coleslaw in a small bowl, and the ingredients for the salsa in a medium bowl. Set both aside.
5. Heat a griddle pan over high heat. Season the steaks with salt and brush with olive oil. Grill for 5–6 minutes on each side. Remove from the heat and allow to rest for 5 minutes. Slice the steak into strips.
6. Fill the tortillas with lettuce, coleslaw and steak strips, and top with salsa. Serve tacos with remaining coleslaw and salsa on the side.