Marinated Flank Steak
1 ea Flank Steak
1 Shallot
6 Cloves Garlic
2 Bunches Thyme
.25 C Olive Oil

Braised Spiced Carrots
.5 lb Assorted Baby Carrots
1 qt Carrot Juice
1 tbsp Coriander (whole, ground)
1 tbsp Almond Butter
1 tbsp Butter
1 tbsp Almond Milk

Almond Butter
2 C Blanched, Whole Almonds 
1 qt Water
2 tbsp Mae Ploy Red Curry Paste
4 tbsp Butter
1 C Almond Milk
2 tbsp Honey

Almond Froth
.5 Gallon Almond Milk (reduced by half)
1 tbsp Soy Lethicin
Salt

Garnish
2 tbsp Slivered Almonds
1 bunch Chives
Lemon Pressed Olive Oil (as needed)

To marinate the flank steak simple portion the steak into 6 oz portions then cover in finely chopped garlic, shallots, thyme and the cover with the olive oil.  Allow to sit for 24 hrs.
 
For the braised spiced carrots.  Peel all of the carrots and cut them so they are all the same size.  Take equal parts of carrot juice and almond milk together and reduce by half. When the mixture has reduced add all carrots while mixture is at a simmer and cook until al dente.  Remove carrots and allow to air dry.  Continue to reduce mixture by ½ again and reserve.  When mixture has finished reducing add whole butter, ground coriander and almond butter to thicken and return carrots to liquid.  Season with salt.
 
For the Almond butter take whole peeled almonds and simmer in a double amount of salted water until almonds are soft.  Strain the almonds and reserve the salted water.  Add the almonds, honey, red curry paste, whole butter, prepared almond butter, and some of the salted water to a blender and blend until the consistency is like smooth almond butter.  Pass through fine tammis and keep warm for service.
 
The garnish is simple chopped almonds that have been toasted combined with an equal amount of chives with lemon pressed olive oil and salt added.
 
The foam is plain almond milk reduced by half with 1 tsp of soy lethicin added to help the foams bubbles last longer.