Ingredients

  • Slaw: 370g/13oz Shredded purple cabbage
  • 4 Green onions
  • 1/4 Cup Nando's PERi-PERi sauce, flavour 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 125g/4.5oz per steak
  • 1.5 Cups almond flour
  • 2 Tablespoons onion powder
  • 2 Large eggs
  • 2 Tablespoons Nando's PERi-PERi sauce, flavour of your choice
  • Salt and pepper

Cooking Instructions

1 Preheat the oven to 220℃
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 ad bash with a rolling pin (or bottle of wine 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 sports are showing. Place on a wire rack standing on a baking pan for maximum circulation.
6 Cook the steaks in the oven for 10 minutes, until the breading is crisp, without over cooking the steak. Remove from the oven and serve with the coleslaw and more PERi-PERi sauce!

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