Pan-Seared Skirt Steaks with Carrot Puree and Braised Cabbage

将香菜，油，葱，1茶匙sambal oelek，1/2茶匙柠檬皮和1/4茶匙盐一起搅拌在一起；搁置。将胡萝卜，土豆和剩余的1汤匙盐放在大锅中；加水覆盖1英寸。在中高处煮沸。将热量降低至中等；煮至嫩，大约15分钟。排干，预订1/2杯烹饪液体。将排水的胡萝卜混合物和1/4杯预留的烹饪液体放在搅拌机中。固定盖子； remove center piece to allow steam to escape. Place a kitchen towel over opening. Process until smooth, about 1 minute, adding additional cooking liquid, 1 tablespoon at a time, as needed to yield a silky-yet-firm texture. Set aside.

虽然胡萝卜和土豆煮、热skillet over high. Add cabbage; cook, stirring often, until cabbage softens and darkens in color, about 4 minutes. Stir in brown sugar, cumin, and remaining 1/4 teaspoon sambal oelek; cook, stirring constantly, until mixture starts to bubble, about 20 seconds. Reduce heat to medium-high. Stir in soy sauce; cook, stirring occasionally, until liquid is almost absorbed and cabbage is shiny, about 20 minutes. Reduce heat to low; cover to keep warm.

Heat a large cast-iron skillet over high. Add steaks; cook until a thermometer inserted into thickest portion registers 120°F, 5 to 6 minutes, flipping once halfway through cook time. Remove steaks from skillet; let rest 5 minutes. Cook carrot puree in a small saucepan over medium-high, stirring often, until heated through, 2 to 3 minutes. Reduce heat to medium-low. Add butter and honey; cook, stirring constantly, until emulsified, about 1 minute. Remove from heat.

将牛排与谷物切成1/4英寸厚的切片；用柠檬汁均匀地淋上雨毛，撒上剩余的1 1/2茶匙柠檬皮。将胡萝卜泥均匀地划分为4个盘子；顶部是切成薄片的牛排，香菜肉酱，白菜和腌制的姜黄洋葱。