Chiang Mai Steaks

Named after Thailand’s northern food capital, these beef tenderloin steaks get a Southeast Asian treatment with a creamy sauce built from homemade coconut milk, peanut butter, and curry powder. It’s a fusion dish that somehow works beautifully.

The coconut milk is made from scratch here by simmering shredded coconut in water, blending it, and straining. It’s thinner than canned coconut milk, which actually works in your favor. The lighter body lets the peanut butter and curry come through without turning the sauce heavy.

The sauce comes together right in the pan after the steaks are cooked, using the flour and fond left behind. Peanut butter melts into the coconut milk and curry mixture, thickening it into something velvety that coats the back of a spoon and clings to each steak.

The kiwi garnish might raise eyebrows, but that bright acidity and tropical sweetness cuts through the richness of the peanut curry sauce the way a squeeze of lime would.

Pro Tips

• Dust the steaks lightly with flour. Too much coating and the sauce turns gluey instead of silky.
• Stir the sauce constantly as it thickens. Peanut butter scorches quickly on high heat.
• Cook tenderloin to medium-rare or medium at most. It’s a lean cut that dries out fast.
• Strain the homemade coconut milk thoroughly for a smooth sauce. Coconut bits will make it gritty.

Variations

• Use canned coconut milk if you’re short on time. Full-fat works best.
• Swap curry powder for Thai red curry paste for a more authentic Chiang Mai flavor.
• Replace beef with thick-cut chicken breast or pork medallions.