Imported from Instagram

Steak Egg Wraps with Blackened Corn Salsa

Name: Steak Egg Wraps with Blackened Corn Salsa
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 eggs (Use 2 eggs per wrap.); 2 tsp coconut flour; 1 tsp salt (For the egg wraps.); 1 tbsp coconut oil (The instructions specify heating 1/2 tbsp for the wraps; the listed total is 1 tbsp.); 125 g rib-eye steak (Take out of the refrigerator 30 minutes before cooking.); 0.5 tsp salt (For seasoning the steak.); black pepper (A pinch, for the steak.); 1 tbsp tallow (For cooking the steak.); 150 g sweetcorn (For the salsa.); 0.5 tsp salt (For the salsa; the instructions mention salt when cooking the corn and again when mixing the salsa, though only one measured amount is listed.); 0.5 red onion (Finely dice.); 2 jalapeños; 100 g baby tomatoes (Halved; described as baby red tomatoes in the transcript.); 15 g coriander (cilantro) (Chopped.); black pepper (A pinch, for the salsa.); 1 tbsp avocado oil (The transcript also mentions olive oil as an alternative.); 1 avocado (Mashed; edible portion.); 25 g crème fraîche (The transcript suggests sour cream as an alternative.); 2 tsp lime juice; black pepper (A pinch, for the avocado crème fraîche.); 0.25 tsp salt (For the avocado crème fraîche.); 30 g rocket (arugula) (For serving.)

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

Tender rib-eye and charred corn salsa are wrapped in thin coconut-flour egg wraps with creamy avocado and crème fraîche, lime, and peppery rocket. The steak is seared in tallow, and the salsa is cooked in the same pan for extra flavor.

2 servings60 minAmerican

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Ingredients

4 eggs (Use 2 eggs per wrap.)
2 tsp coconut flour
1 tsp salt (For the egg wraps.)
1 tbsp coconut oil (The instructions specify heating 1/2 tbsp for the wraps; the listed total is 1 tbsp.)
125 g rib-eye steak (Take out of the refrigerator 30 minutes before cooking.)
0.5 tsp salt (For seasoning the steak.)
black pepper (A pinch, for the steak.)
1 tbsp tallow (For cooking the steak.)
150 g sweetcorn (For the salsa.)
0.5 tsp salt (For the salsa; the instructions mention salt when cooking the corn and again when mixing the salsa, though only one measured amount is listed.)
0.5 red onion (Finely dice.)
2 jalapeños
100 g baby tomatoes (Halved; described as baby red tomatoes in the transcript.)
15 g coriander (cilantro) (Chopped.)
black pepper (A pinch, for the salsa.)
1 tbsp avocado oil (The transcript also mentions olive oil as an alternative.)
1 avocado (Mashed; edible portion.)
25 g crème fraîche (The transcript suggests sour cream as an alternative.)
2 tsp lime juice
black pepper (A pinch, for the avocado crème fraîche.)
0.25 tsp salt (For the avocado crème fraîche.)
30 g rocket (arugula) (For serving.)

Steps

1
Remove the steak from the refrigerator 30 minutes before cooking.
2
Heat a nonstick pan over medium heat. Heat 1/2 tablespoon of the coconut oil in the pan.
3
Crack 2 eggs into a bowl. Add the coconut flour and the egg-wrap salt, then whisk until no lumps of coconut flour remain.
4
Pour the egg mixture into the pan. Cook for about 2 minutes, or until it is set enough to flip.
5
Flip the wrap and cook for about 1 minute on the other side, until very slightly browned. Transfer it out of the pan.
6
Repeat with the remaining eggs and coconut oil to make the second wrap.
7
Heat a pan over high heat. Once hot, add the tallow.
8
Season both sides of the steak with the measured salt and a pinch of black pepper.
9
Add the steak to the hot pan and cook on both sides to your desired doneness.
10
Set the steak aside to rest for 5 minutes.
11
Use the warm pan and the fat left from cooking the steak; the recipe says no additional oil should be needed for cooking the corn and vegetables.
12
Add the sweetcorn and salsa salt to the pan. Cook until it develops some color.
13
Add the red onion and jalapeños. Cook until they also show some color.
14
Transfer the corn mixture to a bowl.
15
Halve the baby tomatoes and add them to the bowl.
16
Chop the coriander and add it to the bowl with the black pepper and avocado oil. Combine and set the salsa aside for assembly.
17
Mash the avocado in a bowl. Add the crème fraîche, lime juice, black pepper, and salt, then combine.
18
Lay out the egg wraps. Divide the avocado crème fraîche between them and spread it with a spoon.
19
Divide the rocket between the wraps, placing it on top of the avocado mixture.
20
Cut the rested steak into strips and arrange them over the rocket.
21
Top each wrap with the blackened corn salsa.
22
Roll up the wraps, cut each in half, and serve.

Notes

The source lists 1 tbsp coconut oil but instructs using 1/2 tbsp for the wraps; the remaining amount is not assigned a clear use. It lists 1/2 tsp salsa salt, while the method mentions salt both when cooking the corn and when seasoning the bowl mixture without specifying an additional amount. The source does not state an exact steak cooking time or doneness temperature. The salsa method contains apparent typos; interpreted as cooking until the corn and vegetables show some color.