Loaded cottage cheese flatbread with rump steak
Simple protein loaded dinner
2
Serves
15 mins
Prep Time
35 mins
Cook Time
Recipe author
Kirsten McCaffrey
Loaded with protein, these cottage cheese flatbreads are simple to whip up in the blender. Half an hour in the oven and then you can load them up with whatever takes your fancy.
We love these with slices of rump steak, rocket and chimichurri - our Ambassador chef Dean Thompson has a delicious kawakawa chimichurri recipe that's a firm favourite.
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Ingredients
Loaded flatbreads
2 eggs
1 cup cottage cheese
2 tsp olive oil
300g Quality Mark rump steaks
150g rocket
3 red capsicums
roasted and thinly sliced
½ red onion
thinly sliced
Method
Loaded flatbreads
1
Preheat your oven to 180˚ degrees.
2
Add eggs and cottage cheese into a blender and blitz until smooth.
3
Line a cast iron frying pan with baking paper. Tip the cottage cheese batter onto the paper and bake in the oven for 30 minutes until puffed and golden brown.
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4
Heat olive oil in a frying pan over a high heat.
5
Add your rump steaks and cook for 3 minutes either side or until cooked to your liking.
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6
Rest for 10 minutes, then thinly slice.
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7
Remove the flatbread from the oven - it will deflate into a thin pancake-like flatbread.
8
Top with rocket, capsicum, onions and sliced steak.
9
Drizzle over chimichurri sauce and serve straight away.
