Flank Steak Tacos with Demi-Glace Tamarind Sauce, Coconut Quinoa and Kale Chips

Name: Flank Steak Tacos with Demi-Glace Tamarind Sauce, Coconut Quinoa and Kale Chips
Yield: 2
Ingredients: 300.0g Flank steak; 30.0g Butter; 5.0g Garlic, chopped; 10.0g Onions, chopped; 15.0ml Tamarind juice; 3.0g Brown Sugar; 1.0g Salt; 2.0tbsp Knorr Demi Glace, diluted in 500 ml water; 200.0g Quinoa, rinsed and cleaned; 200.0ml Coconut Milk; 3.0g Knorr Chicken Powder; 400.0ml Water; 2.0tbsp Vegetable Oil; 200.0g Kale, chopped; 30.0ml Olive Oil; 1.0g Salt

Flank Steak Tacos with Demi-Glace Tamarind Sauce, Coconut Quinoa and Kale Chips – - Recipe

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!

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Flank Steak

Flank steak 300.0 g

Demi-Glace Tamarind Sauce

Butter 30.0 g
Garlic, chopped 5.0 g
Onions, chopped 10.0 g
Tamarind juice 15.0 ml
Brown Sugar 3.0 g
Salt 1.0 g
Knorr Demi Glace, diluted in 500 ml water 2.0 tbsp

Coconut Quinoa

Quinoa, rinsed and cleaned 200.0 g
Coconut Milk 200.0 ml
Knorr Chicken Powder 3.0 g
Water 400.0 ml
Vegetable Oil 2.0 tbsp

Kale Chips

Kale, chopped 200.0 g
Olive Oil 30.0 ml
Salt 1.0 g

Mexican

Quinoa

British/American

Beef

Main course

Kale

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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.
- 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.