Pan-Seared Skirt Steaks with Carrot Puree and Braised Cabbage

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.  

While carrots and potato boil, heat a large 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. 

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.