Makes about 8 omelette wraps Preparation time: 30 minutes Cooking time: 20 minutes

• 5ml each ground cumin and coriander
• 5ml smoked paprika
• 2ml cayenne pepper
• 5ml ground black pepper
• 5ml coarse salt
• 500g steak
• 8 eggs, beaten
• tomato salad
• guacamole, tomato sauce or coconut oil mayonnaise for serving

1 Combine the spices and rub the steak well with this mixture. Allow to stand for 20 minutes.
2 Heat a heavy-based pan and sear the steak, fat layer first and then on both sides until golden brown and medium rare. (Depending on how thick the steak is, you can finish cooking it in the oven for 10-20 minutes.) Let the meat rest for 10 minutes then cut into thin strips.
3 Make the omelette Warm a 25cm non-stick pan over high heat. Pour a little of the beaten egg into the pan and tilt so the mixture coats the bottom, as you would for a pancake. Cook for 30 seconds until golden brown, then turn and fry for a few more seconds. Repeat for all 8 omelettes.
4 To serve Divide the steak and tomato salad between wraps, spread with your choice of guacamole, coconut mayo or roast tomato sauce and fold like a tortilla.

Words and image: Home magazine