Steak Massaman Frites by Arlo Communal

Ingredients

• 1 lb skirt steak
• 1 tbsp roasted cardamom
• 1 tbsp cinnamon
• 1 tbsp coriander seed
• 1 tsp clove
• 1 tbsp cumin
• 1 tsp mace
• 1 tsp black pepper
• 1/2 cup peanuts
• 2 shallots, sliced
• 4 cloves garlic
• 1 stalk lemongrass, bruised
• 1 inch galangal, sliced
• 3 cilantro roots, washed
• 1 tsp shrimp paste
• 2 guajillo chilies, rehydrated
• 1 fresno chili, sliced
• 2 bird's eye chilies, sliced
• 1 can coconut milk (13.5 oz)
• 2 tbsp fish sauce
• 1 tbsp tamarind paste
• 1 tbsp palm sugar
• 1 bag frozen fries

Instructions

1. Toast all the whole spices (cardamom, cinnamon, coriander, clove, cumin, mace, pepper) in a dry pan over medium heat until fragrant, about 3-5 minutes.
2. Grind the toasted spices and peanuts into a coarse powder.
3. Combine the ground spices, peanuts, sliced shallots, garlic, lemongrass, galangal, cilantro roots, shrimp paste, and rehydrated guajillo chilies in a food processor.
4. Blend into a smooth curry paste.
5. Fry the assembled curry paste in a bit of oil over medium heat until it darkens and becomes aromatic, about 10-15 minutes.
6. Add the coconut milk, fish sauce, tamarind paste, and palm sugar to the curry paste. Simmer for 10 minutes to let the flavors meld.
7. Season the skirt steak with salt and pepper.
8. Sear the skirt steak on a hot grill or pan to your desired doneness, about 4-5 minutes per side for medium-rare.
9. Cook the frozen fries according to package directions until golden brown and crispy.
10. Slice the rested skirt steak against the grain.
11. Serve the sliced steak over the massaman curry with a side of crispy fries. Garnish with fresh chilies if desired.