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.
