Servings: 4 | Total time: 30mins
Nutritional information:
- Calories: 479
- Protein: 36g
- Carbs Total: 8g Sugar: 7g
- Fat total: 33g Saturated Fat: 13g
Ingredients:
- 8 large green cabbage leaves (from about 1 head)
- 2 tbsp olive oil, divided
- 2 large capsicums, seeds & ribs removed, thinly sliced
- ½ large onion, thinly sliced
- 1 tsp dried oregano
- Salt & pepper
- 455g skirt steak, thinly sliced
- 6 slices provolone cheese
Method
Step 1
Into a large pot of boiling water, using tongs, dip cabbage leaves into water until blanched, about 30 seconds. Transfer to a paper towel–lined plate to dry.
Step 2
In a large pan over medium heat, heat 1 Tbsp. oil. Add capsicum, onion, and oregano; season with salt and pepper. Cook, stirring often, until onion and capsicum are tender, about 7 minutes. Transfer to a plate. Add remaining tablespoon oil to pan.
Step 3
In same pan over medium-high heat, arrange steak in a single layer; season with salt and pepper. Cook, undisturbed, until steak is seared on one side, about 2 minutes. Flip and cook until the steak is seared on second side and cooked to your liking, about 2 minutes more for medium.
Step 4
Return onion and capsicum to pan and toss to combine. Top with an even layer of provolone and cover pan with a tight-fitting lid. Cook until cheese is melted, about 1 minute.
Step 5
Scoop some steak mixture onto the centre of a cabbage leaf. Fold short end of leaf over, then roll up the long side like a burrito with an open end. Repeat with remaining leaves and steak mixture.