带胡萝卜泥和炖菜的煎裙牛排

Stir together cilantro, oil, scallion, 1 teaspoon sambal oelek, 1/2 teaspoon lemon zest, and 1/4 teaspoon salt in a small bowl; set aside. Place carrots, potato, and remaining 1 tablespoon salt in a large saucepan; add water to cover by 1 inch. Bring to a boil over medium-high. Reduce heat to medium; cook until tender, about 15 minutes. Drain, reserving 1/2 cup cooking liquid. Place drained carrot mixture and 1/4 cup reserved cooking liquid in blender. Secure lid; 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.

胡萝卜和马铃薯煮沸时，将大煎锅加热到高处。加入卷心菜；煮，经常搅拌，直到白菜变软并变黑，约4分钟。加入红糖，小茴香和剩余的1/4茶匙sambal oelek；煮，不断搅拌，直到混合物开始起泡，约20秒钟。将热量降低至中高。加入酱油；煮，偶尔搅拌，直到液体几乎被吸收并卷心菜发光，大约20分钟。将热量降低到低；盖上保暖。

将大型铸铁煎锅加热到高处。加牛排；煮至温度计插入最厚的部分120°F，5至6分钟，在烹饪时间中间翻转一次。从煎锅中取出牛排；休息5分钟。将胡萝卜煮在一个小锅中的中高锅中，经常搅拌，直到加热2至3分钟。将热量降低至中低。加黄油和蜂蜜；煮，不断搅拌，直到乳化约1分钟。从火上移开。

Cut steaks against the grain into 1/4-inch-thick slices; drizzle evenly with lemon juice, and sprinkle with remaining 1 1/2 teaspoons lemon zest. Divide carrot puree evenly among 4 plates; top with sliced steak, cilantro gremolata, cabbage, and pickled turmeric onions.