A recipe by Julie Van Rosendaal
Preheat the oven to 300˚F. Set an ovenproof skillet or braising dish over medium-high heat, add a drizzle of oil and brown the steak well on both sides. Remove from the pan and add the jalapeño, garlic and ginger. Cook for a minute, then return the steak to the pan, add the green onions, coconut milk, cilantro, lime juice and salt, cover and braise for 4-5 hours, or until the meat is very tender. Adjust seasoning, adding more salt or lime if it needs it, and thinly slice or pull apart. Serve with rice, topped with extra cilantro.