Ingredients
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1/2 Lb Steak
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3 cups Baby Kale
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1 medium Red Bell Pepper
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1/2 Red Onion
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1/2 a lemon Lemon Juice
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1 Tbsp Olive Oil
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1 Oz Cashews
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To Taste Dried Chili Flakes
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To Taste Sea Salt
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To Taste Black Pepper
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2 Tbsp Tahini
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1/2 a lemon Lemon Juice
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WaterWarm
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1 tsp Turmeric
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1/2 Tbsp Soy Sauce
Directions
Steps
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1
Done
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Shred the cabbage and the onion with a mandolin and marinate it with the lemon juice, olive oil and a bit of salt. |
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2
Done
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Shred the kale and place it in the salad bowl. |
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3
Done
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Cook the steak to your taste, seasoned with salt and pepper. If you leave a bit of pink in the middle would be more tender. |
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4
Done
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Cut the red pepper in fine sticks and brown them a little bit in the same pan of the steak. (You can eat the raw but pepper is more digestible if it’s cooked) |
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5
Done
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When it’s done, put the cashews in the same pan a brown them too. |
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6
Done
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Add the cabbage, onion and red peppers into the kale and mix it well. Then place the steak cut into strips and top it with the cashew nuts. You can add chili flakes for a spicy touch. |
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7
Done
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For the dressing: Put the tahini sauce in a little bowl. Add the lemon juice and start adding some hot water in the mixture. keep mixing until a liquid creamy consistency. |
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8
Done
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Add the turmeric and soy sauce and mix again. You can add more water if you need. The result will be a yellow savory creamy dressing. |
