Recipes to Run For – no.4
Rub both sides of the steaks in salt, pepper and 1 tsp rapeseed oil. Leave to one side to come to room temperature.
Meanwhile, julienne the carrots and finely slice the cabbage, onion and celery. Place veg in a large bowl. In a small bowl mix together the 2 tbsp yoghurt, mustard and lemon juice. Pour this mix over the raw veg, use your hands to massage through, leave to marinate.
Weigh out the 70g flour, pinch baking powder and 70g yoghurt into a bowl. Mix together until a dough forms (add more yoghurt if dry or more flour if too wet). Split the mix into two and flatten in to pancake shapes. Leave to one side.
Place a non stick pan on a high heat. When you add the steaks they should sizzle on contact with the pan. Cook for 2-4mins on each side depending on how you like it cooked. Remove from pan and leave to rest on a chopping board.
Wash the pan. Place back on a medium heat, add a little oil. Once the oil is hot add the flatbreads. Cook for around 2mins on each side.
While the breads are cooking slice the steak into strips.
Place the flatbreads on a plate, top with a large pile of raw slaw and sliced steak.
Macros (per serving)
Kcal = 493
Protein = 50g
Carbohydrate = 34.8g (Sugars = 12g)
Fat = 15.6g (Sat Fat = 5.2g)