Thai Coconut Curry Steak Bowl

Directions

1. Heat a saucepan over medium-low heat. Add in your beef tallow till melted, then the curry paste and cook for 2 to 3 minutes, stirring constantly, until fragrant. Whisk in the coconut milk until smooth. Season with sugar, fish sauce, and salt. Simmer over medium heat for 15 to 20 minutes, tasting and adjusting sweetness, spice, and salt as needed. (Flavor balance will vary depending on the curry paste you use.)

2. Toast jasmine rice briefly in a teaspoon of butter, then add water using a 1:1 ratio. Bring to a boil, cover, and reduce to a gentle simmer for about 12 minutes. Remove from heat and let rest, covered, for 10 minutes before fluffing.

3. While the curry simmers, season the Zabuton steak generously on all sides with salt and pepper. Preheat a cast-iron skillet over medium-high heat until very hot. Sear the steak for 1 to 2 minutes per side until a deep crust forms. Transfer to a 400ºF oven and cook for about 6 to 8 minutes, or until the internal temperature reaches 120ºF for medium-rare. Remove from the oven and let rest for 10 minutes before slicing.

4. In the same hot skillet, quickly sear the bok choy for 1 to 2 minutes per side until lightly charred and tender. Finish with a squeeze of fresh lime juice.

5. Stir a final squeeze of lime juice into the curry sauce. Spoon rice into bowls, ladle curry sauce around it, and top with sliced steak, bok choy, and fresh cilantro.