Indonesian-Style Beef with Toasted Coconut

Ingredients

2 medium shallots, peeled and halved

4 medium garlic cloves, smashed and peeled

1 tablespoon coriander seeds

2 inch piece fresh ginger, peeled and roughly chopped

2 stalks fresh lemon grass, trimmed to the bottom 6 inches, dry outer leaves discarded, roughly chopped

1 tablespoon packed brown sugar

2 Fresno chilies, 1 stemmed and halved, 1 stemmed and thinly sliced

2 teaspoons grated lime zest, plus 3 tablespoons lime juice

Kosher salt and ground black pepper

1/2 cup unsweetened shredded coconut

1 1/2 pounds flank steak, cut with the grain into sections 3 to 4 inches wide, then thinly sliced against the grain

2 tablespoons grapeseed or other neutral oil

Directions

In a blender, combine the shallots, garlic, coriander seeds, ginger, lemon grass, sugar, the halved chili, the lime juice, ½ teaspoon each salt and pepper, and 3 tablespoons water. Blend until smooth, about 1 minute, scraping the blender as needed.

In a 12-inch nonstick skillet over medium-low, toast the coconut, stirring often, until golden brown, 3 to 4 minutes. Transfer to a small bowl; set aside.

Season the beef with salt and pepper. In the same skillet over medium-high, heat the oil until barely smoking. Add the meat in an even layer and cook without stirring until well browned on the bottom, 4 to 5 minutes. Add the puree and cook, stirring, until fragrant, about 1 minute. Add the coconut and cook, stirring occasionally, until the juices released by the beef have almost fully evaporated, 3 to 4 minutes. Off heat, stir in the lime zest and the sliced chilies, then taste and season with salt and pepper.