Grilled Ribbons of Thai Style Steak

Ingredients

• 1 flank steak (about 2 pounds), very cold (See Cook's Note.)
• 1/2 cup Thai Red Curry Paste, recipe follows
• 3/4 cup unsweetened coconut milk
• 1/4 cup firmly packed dark brown sugar
• 1 tablespoon Southeast Asian fish sauce
• 1 teaspoon ground turmeric (optional)
• Spray oil
• Peanut Sauce, recipe follows
• 8 dried red chiles, like arbol, stemmed and seeded
• 1 tablespoon coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon white peppercorns
• 1/4 cup packed roughly chopped coriander leaves, stems, and roots (cilantro)
• 2 tablespoons Southeast Asian fish sauce
• 2 teaspoons kosher salt
• 1/2 teaspoon ground cardamom (optional)
• 1/4 teaspoon ground nutmeg
• 2 medium fresh red chiles, stemmed and chopped
• 5 cloves garlic
• 3 shallots
• 2 fresh lemongrass stalks (about 6 ounces), trimmed and thinly sliced
• 1-inch piece fresh ginger, peeled and chopped
• 2 tablespoons vegetable oil, like soy, peanut, or corn
• 2 tablespoons coconut cream skimmed from the top of canned coconut milk
• 1 tablespoon plus 1 teaspoon Thai Red Curry Paste, see above
• 1 cup chicken broth, homemade or low-sodium canned
• 1/4 cup unsweetened coconut milk
• 1/4 cup chunky peanut butter
• 1 tablespoon Southeast Asian fish sauce
• 1 tablespoon freshly squeezed lime juice, or more to taste

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