Steamed buns with steak and peanut sauce

Ingredients:

Meat and marinade

• 1 tbsp. l. sambal-olek
• 1 tbsp. honey
• 2 tsp yellow curry powder
• 2 teaspoons coarse salt
• 10 turns of a black pepper mill
• 1-2 cloves of garlic, crushed
• 1 can (400g) coconut milk, shake well
• 1 flank steak weighing 450 g.

Dough for buns

• 1 cup premium flour
• 1 cup cake flour
• 3 tbsp. granulated sugar
• 1 and 1/4 teaspoons of instant yeast
• 3/4 teaspoon coarse salt
• 2/3 cup warm water
• 1.5 tbsp. confectionery fat
• Neutral vegetable oil to grease the bowl
• 1 tbsp dark sesame oil, for greasing

Peanut sauce

• 3 tbsp peanut butter, preferably natural without added sugar
• 1 tbsp sambal-olek + extra for serving
• 1 tbsp chopped jalapeño (remove seeds)
• 1 teaspoon soy sauce
• Sliced ​​pickled cucumbers, for serving
• 1 bunch of fresh cilantro

Preparation:

1. Meat and marinade:
   
   In a bowl, combine the sambal, honey, curry powder, salt, black pepper, garlic, and about two-thirds of the coconut milk (shake well before opening). Reserve the remaining coconut milk for the peanut sauce. Submerge the steak in the marinade, cover, and refrigerate for at least 2 hours or overnight.
2. Dough for buns:
   
   In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt. Add the water and shortening and mix for 10 minutes. Transfer the dough to a greased bowl and let it rise for 1-2 hours until doubled in size.
3. Cut eight 8-cm squares from parchment paper. Divide the dough into 8 pieces. Roll each piece into a flat oval, approximately 15 x 7 cm. Brush with sesame oil, fold in half, and place on a piece of parchment. Place the buns in a bamboo steamer, spacing them 2 cm apart, cover, and let rise in a warm place (or simply on the counter) until doubled in size, about 30-40 minutes.
4. Peanut sauce:
   
   Meanwhile, combine the remaining coconut milk, peanut butter, sambal, jalapeño, and soy sauce and blend until smooth. If the sauce is too thick, add a little water. Let it sit at room temperature until serving. If you're making the sauce ahead of time, refrigerate it, but take it out a few minutes before serving to allow it to come to room temperature; otherwise, it will be too thick.
5. Heat a grill or grill pan over medium heat.
6. Remove the meat from the marinade and shake off any excess. When the grill is hot, grill the meat to your desired doneness, 4-8 minutes per side for medium-rare, depending on the thickness of the meat. Let the meat rest for at least 10 minutes.
7. Bring a large saucepan of water to a boil. Steam the buns over the boiling water until puffy, 10-12 minutes.
8. Slice the meat thinly across the grain. Serve the buns straight from the steamer with the sliced ​​meat, peanut sauce, pickles, sambal oelek sauce, and cilantro.