Pound the lemongrass to a pulp using a pestle and mortar.
Toast coriander, cumin, turmeric, star anise, and cardamom in a dry pan until fragrant, then grind to a smooth powder.
Melt coconut cream in a wok and soften onions, garlic, chillies, ginger, and lemongrass.
Stir in ground spices and bay leaf, then add coconut milk and 250ml hot stock.
Boil the mixture on high heat until it reduces into a thick paste.
Oil the steaks and sear in a hot griddle pan for 1-2 minutes per side.
Mix slaw ingredients in a bowl.
Pound dressing ingredients in a pestle and mortar to a rough paste and toss with the slaw.
Slice the steak, top with rendang sauce, and serve with slaw and shaved coconut.