For the Ancho Chile-Peanut Sauce: In a small rondeau over medium flame, heat oil. Add curry leaves and cook until fragrant. Add onions and garlic and sauté until alliums are translucent and soft. Season with salt. Stir in peanuts and cook until peanuts are toasted and fragrant. Add stock, tamarind purée, ancho chile purée, star anise, and cinnamon. Season with salt. Reduce heat and let simmer 20 minutes. Remove from heat and discard cinnamon and star anise. Transfer mixture to a Vitamix Commercial blender. Add soy sauce, then blend on high speed until smooth. Taste and adjust seasoning if needed. Transfer to an airtight container and reserve.

For the Beef: On a work surface, season both sides of meat with salt. Set aside. In a sauté pan over high flame, heat oil. Add meat and sear 2 minutes on each side. Add butter, garlic, and thyme. Continuously baste until desired doneness is achieved. Transfer to a work surface and let rest 15 minutes.

To Assemble and Serve: Prepare and heat a grill. On a work surface, brush Swiss chard with oil and season with kosher salt. Grill chard until lightly charred. Remove from heat and season with lemon juice. Set aside. Slice Beef and shingle across the left side of a serving plate. Season with flaky salt. Spoon desired amount Ancho Chile-Peanut Sauce across the middle of the plate. Place grilled Swiss chard on the right side of the plate.