Marinate the beef sirloin with 40g of rendang paste and refrigerate for a minimum of 4 hours.
Peel and cube russet potatoes. In the SmartLid™ base pot, add 50ml water and move slider to AIR FRY/HOB mode and select STEAM function. When the water boils, steam the potatoes for 20 minutes or until soft. Mash the cooked potatoes and set aside for the next step.
In the base pot, combine curry paste with butter, stirring until smooth. Add 125ml coconut cream, and if desired, a small amount of water for a slightly thinner consistency. Combine the mashed potatoes and stir until smooth. Feel free to adjust the seasoning to your liking.
Select the GRILL function and preheat the SmartLid™ for 10 minutes. Grill the beef on the reversible rack for 6 minutes on one side, then open lid to flip and continue grilling for an additional 5 minutes for a medium rare to medium doneness.
Utilize the dripped fats from the rendang beef for the base. Using the SAUTÉ function on setting 3, simmer the remaining rendang paste, 75ml water, and remaining coconut cream until achieving the desired sauce thickness. Pour it over the steaks and serve with the mashed potatoes, and consider sautéing vegetables with the SmartLid™ as a side for the rendang beef dishes.
