Paleo Wrap with Spicy Slaw
Laura Bond, Serves 2.
Steak with a healthy salad is a regular midweek meal in our house and clients love turning this into a tasty wrap to take to work. If you’re trying to lose weight, try a paleo wrap (made with coconut flesh) instead of a spelt wrap.
- 2 x 170g organic fillet steaks
- 1 tbsp ghee
- Healthy Wrap (Try Mountain Bread Spelt Wraps or a paleo coconut flesh wrap)
- 1/2 head of cabbage, finely sliced
- 2 medium carrots peeled and chopped
- 2 tbsp tamari soya sauce
- 2 tbsp olive oil
- Juice of one lime
- 1 red chilli, finely chopped
- Small knob of ginger, peeled and finely chopped
- Fresh coriander
Leave the steaks to rest at room temperature for half an hour before you start cooking.
Heat the oven to 180C. Meanwhile start making the slaw by tossing together the cabbage and carrot in a bowl before adding the rest of the ingredients.
Season the steaks with salt and pepper and brush with half the ghee.
Place a frying pan over high heat and when it is searing hot add the steaks, frying for 1 minute on each side. Brush the remaining ghee on the other side of the steak before you flip.
Place the steaks on an ovenproof dish and cook for a final 5 minutes, for a medium rare steak. Leave the steak to rest for five minutes, before slicing and adding to the wrap with the slaw.
Nutrition Per Serve
Calories 512 (584 with Mountain Bread spelt wrap)
Fat 28.5 (29 with wrap)
Protein 30 (33 with wrap)
About the author...
Laura Bond is a nutritionist and published author. She has a particular interest in natural approaches to healing and encourages clients to make simple changes to reduce their risk of disease and help their body eliminate toxins.