Modified AdaptedRecipe from Rachel Mansfield
1 (8-12 oz) hanger steak, salt + peppered
1 large head of kale, washed and stems removed
2 tablespoons of avocado oil (or sub olive oil)
juice of 1 lemon
1/4 cup breadcrumbs
1/2 cup shaved parmesan (DF: nutritional yeast)
4 tbsp hemp seeds, optional
1/2 cup creamy tahini
Juice of one lemon
2 tablespoons dijon mustard
1 garlic clove
1/4 cup water
Preheat grill. Grill hanger steak, and once cooked as desired, slice.
In a blender, add the tahini dressing ingredients and pulse well until creamy (takes about 1 minute).
In a large bowl, add the kale and massage with oil and lemon for a few minutes. This cuts the bitterness of the kale.
Add the toppings and finish with the sliced grilled steak. Drizzle with dressing and enjoy!
**Store leftover dressing in fridge for up to 1 week.