Ingredients

  • Slaw: 13 oz Shredded purple cabbage
  • 4 Green onions
  • 1/4 Cup Nando's PERi-PERi, flavor of your choice
  • 1/2 Cup whole Greek yogurt
  • 2 Tablespoons lemon juice
  • Salt and pepper
  • Steaks: 2 Small top round steaks per person (Approx 4.5 oz per steak)
  • 1.5 Cups almond flour
  • 2 Tablespoons onion powder
  • 2 Large eggs
  • 2 Tablespoons Nando's PERi-PERi sauce, flavor of your choice
  • Salt and pepper

Cooking Instructions

1 Preheat the oven to 430℉
2 For the slaw, slice the green onions finely and mix with the shredded cabbage along with the yogurt, salt, pepper, lemon juice and PERi-PERi sauce.
3 To prepare the steaks, trim any sinew/tough fat from around the steak, this will help them keep their shape as they cook. Place the steaks between two sheets of Saran wrap and bash with a rolling pin (or bottle of wrk works too!) until they are about 1/4 inch thick.
4 Mix the eggs and PERi-PERi sauce together in a shallow bowl or plate. Place the almond flour in a second dish.
5 Dip the steaks in the egg mixture then press into the almond flour. Turn and press several times until no wet spots are showing. Place on a wire rack standing on a baking pan for maximum air circulation.
6 Cook the steaks in the oven for 10 minutes, until the breading is crisp, without overcooking the steak. Remove from the oven and serve with the coleslaw and more PERi-PERi!

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