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1
In a small bowl, blend together the coconut, cinnamon, cloves, 1 tablespoon of the coriander, the pepper and 1/2 teaspoon salt and blend well.
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2
Set the steaks on a platter and sprinkle with the spice mixture.
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3
Gently coat the steaks with the vegetable oil.
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4
Cover and refrigerate for 4 to 6 hours.
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5
Bring to room temperature before grilling.
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6
In a medium saucepan, heat the olive oil.
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7
Add the onion and ginger and cook over moderate heat until softened, about 2 minutes.
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8
Add the carrots and the remaining 1 teaspoon of coriander and cook, stirring, until the carrots start to soften, about 3 minutes.
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9
Add the chicken broth and bring to a boil.
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10
Cover and cook over moderate heat until the carrots are tender, about 10 minutes.
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11
Uncover and continue cooking until about 2 tablespoons of liquid remain, about 3 minutes longer.
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12
Transfer the carrots to a blender and add the orange juice.
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13
Puree until smooth.
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14
Transfer the puree to a small saucepan.
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15
Heat a large, lightly oiled grill pan.
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16
Season the steaks with salt and cook over high heat until browned, about 6 minutes per side for medium-rare.
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17
Transfer the steaks to a cutting board and let rest for 10 minutes.
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18
Reheat the carrot puree and season with salt, then remove from the heat and whisk in the butter.
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19
Thinly slice the steaks across the grain.
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20
Arrange the sliced steak on plates and serve with the carrot puree.
