Tahini Caesar Salad with Grilled Steak


Modified AdaptedRecipe from Rachel Mansfield

Serves Two


The Ingredients

Salad

  • 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

Dressing

  • 1/2 cup creamy tahini

  • Juice of one lemon

  • 2 tablespoons dijon mustard

  • 1 garlic clove

  • 1/4 cup water


The Instructions

  • 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.


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