Preheat the oven to 430℉
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.
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 wine works too!) until they are about 1/4 inch thick.
Mix the eggs and PERi-PERi sauce together in a shallow bowl or plate. Place the almond flour in a second dish.
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.
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!