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5 from 1 vote

Shawarma Spiced Hanger Steak with Tahini Kale Salad

Steak seasoned with warming and earthy Middle Eastern spices pairs well with a tahini dressed massaged kale salad brightened with fresh tomatoes.
Course Main Course
Cuisine Middle Eastern
Keyword beef, dairy-free, easy, egg-free, fast, kale, main, Middle Eastern, nightshade-free, nut-free, protein sparing modified fast, PSMF, tahini
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2
Calories 387kcal
Author Jenny Ross

Ingredients

Steak

  • 12 ounces hanger steak membrane removed
  • 1 tablespoon coconut aminos
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoons ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon

Salad

  • 2 tablespoons tahini
  • 1 tablespoon water more as needed
  • 1 tablespoon lemon juice 1 lemon
  • 1 clove garlic minced
  • 1/4 teaspoon fish sauce optional, adds umami
  • 1 bunch Dino kale rinsed, large veins removed and leaves roughly torn to bite size pieces
  • salt and pepper to taste
  • 4 cherry tomatoes quartered, optional, omit for nightshade-free

Instructions

  • Preheat the oven’s broiler and line a rimmed baking sheet with foil and then rub with a bit of avocado oil to prevent sticking. Lay the steak on the prepared sheet and season with the coconut aminos and garlic. Combine the salt, cumin, paprika, coriander, turmeric, and cinnamon in a small bowl. Stir to combine and then sprinkle evenly over the steak. Set aside to marinate briefly while you make the salad.
  • Whisk the tahini to loosen then add the water, a bit at a time, whisking until smooth. You can vary the amount of water to vary the consistency – add more to thin the sauce. Stir in lemon, garlic, and fish sauce. Add the kale and massage well, really pressing hard to break up the tough leaves and soften them while coating them in dressing. Season to taste with salt and pepper. Top with tomatoes. Set aside at room temperature to let the flavors meld while you cook the steak.
  • Broil on high for 4-5 minutes per side. Remove from oven and allow the steaks to rest for 10 minutes before slicing against the grain. Serve with the salad

Notes

Protein:Energy Ratio: 1.37
Nutrition for beef alone: Calories: 278 cal, Carbs: 3g, Fiber: 1g, Fat: 13g, Protein: 37g, Protein:Energy Ratio: 2.47
Nutrition for kale salad alone: Calories: 109 cal, Carbs: 7g, Fiber: 1g, Fat: 8g, Protein: 4g, Protein:Energy Ratio: 0.29

Nutrition

Calories: 387kcal | Carbohydrates: 11g | Protein: 41g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 942mg | Potassium: 802mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2542IU | Vitamin C: 38mg | Calcium: 87mg | Iron: 5mg