• 2 Lean Minute Steaks (approx 170g each)
  • 2 tsp Rapeseed Oil
  • Pinch Sea Salt
  • Pinch Cracked Black Pepper
  • 1 Carrot
  • 1/4 Red Cabbage
  • 1/4 Red Onion
  • 1 Celery Stick
  • 2 tbsp + 70g Yoghurt
  • 1tsp Wholegrain Mustard
  • 1/2 Lemon (juice)
  • 70g Wholemeal Flour
  • Pinch Baking Powder


  • Rub both sides of the steaks in salt, pepper and 1 tsp rapeseed oil. Leave to one side to come to room temperature.
  • Meanwhile, julienne the carrots and finely slice the cabbage, onion and celery. Place veg in a large bowl. In a small bowl mix together the 2 tbsp yoghurt, mustard and lemon juice. Pour this mix over the raw veg, use your hands to massage through, leave to marinate.
  • Weigh out the 70g flour, pinch baking powder and 70g yoghurt into a bowl. Mix together until a dough forms (add more yoghurt if dry or more flour if too wet). Split the mix into two and flatten in to pancake shapes. Leave to one side.
  • Place a non stick pan on a high heat. When you add the steaks they should sizzle on contact with the pan. Cook for 2-4mins on each side depending on how you like it cooked. Remove from pan and leave to rest on a chopping board.
  • Wash the pan. Place back on a medium heat, add a little oil. Once the oil is hot add the flatbreads. Cook for around 2mins on each side.
  • While the breads are cooking slice the steak into strips.
  • Place the flatbreads on a plate, top with a large pile of raw slaw and sliced steak.

Protein: 50g

Carbs: 34.8g

Fat: 15.6g

Calories: 493

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