Step 1

Preheat oven to 220˚C. Using a peeler, peel sweet potato into ribbons. Toss in 1 tbsp oil. Place on a large baking tray and roast, turning halfway or until golden (10 minutes).

Step 2

Meanwhile, for Massaman sauce, place garlic, cumin, coriander, cardamom, chilli, peanuts, fried golden shallot, fish sauce and coconut cream in a small blender and blend until smooth. Place in a small saucepan over medium heat, add 60ml water and cook, stirring until fragrant and slightly thickened (3 minutes). Add lime juice and season; keep warm.

Step 3

Preheat a lightly greased char-grill pan over high heat. Brush steaks with remaining oil and season. Cook, turning occasionally, until well-browned (5-6 minutes). Set aside to rest (5 minutes).

Step 4

To serve, divide steaks between plates and top with curry sauce, extra peanuts, fried golden shallot and shiso. Serve with sweet potato chips on the side.