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