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Showcase the perfect way to a beef steak meal for 2 with this Mexican-inspired dish that’s made even better with Asian elements of tamarind and coconut. And let’s not forget the healthy food additions: quinoa and kale!
 

Ingredients

 

Steak 

  • 300g flank steak

 

Tortillas

  • 3 medium tortillas, cut in half

 

Flank Steak Marinade

  • 15ml soy sauce 
  • 15ml vegetable oil 
  • 6g ginger, chopped
  • 2 cloves garlic, chopped 
  • 5g sugar 
  • 5ml rice vinegar

 

Demi-Glace Tamarind Sauce

  • 30g butter 
  • 5g garlic, chopped 
  • 10g onion, chopped 
  • 15ml tamarind juice 
  • 3g brown sugar 
  • 1g salt 
  • 2 tbsp Knorr Demi Glace, diluted in 500 ml water 

 

Coconut Quinoa

  • 200g quinoa, rinsed and cleaned
  • 200ml coconut milk 
  • 3g Knorr Chicken Powder 
  • 400ml water 
  • 2 tbsp vegetable oil 

 

Kale Chips

  • 200g kale 
  • 30ml olive oil
  • 1g salt 

Preparation

 

Flank Steak

  • Mix all the marinade ingredients together, then add the flank steak and coat evenly. Let sit at room temperature for about 30 minutes. 
  • Grill steak until cooked to desired doneness, then let it rest for 10 minutes. 
  • Sliced steak thinly against grain. 

 

Demi-Glace Tamarind Sauce

  • Heat butter, then sauté garlic, onions and tamarind juice until fragrant. 
  • Add the Knorr Demi-Glace solution, bring to a boil and simmer for 2 minutes. 

 

Coconut Quinoa

  • Rinse the quinoa in a strainer under cold water until the water runs clear. 
  • Place the quinoa in a large saucepan, then mix in the coconut milk, water, Knorr Chicken Powder and salt.  
  • Bring to a boil over medium-high heat, then let it simmer for about 15-20 minutes (or until the outer casings on the quinoa have popped and become translucent). 

 

Kale Chips 

  • Preheat the oven to 135°C. 
  • Remove the centre stem from the kale leaves, cut into 4 cm pieces and toss with olive oil and salt. 
  • Place on a baking tray and bake until crisp for a total of about 20 minutes. 
  • Turn the leaves halfway through. 

 

Plating 

  • Pour the demi-glace tamarind sauce into a shot glass. 
  • Roll the tortilla into a cone and fill it with the flank steak and kale chips. 
  • Place the roll in the shot glass, and garnish with a cherry tomato slice.