A recipe by Julie Van Rosendaal
Set a heavy skillet over medium-high heat, add a drizzle of oil and cook the steak for 4-5 minutes per side, or until cooked to your liking. Set aside on a cutting board to rest, then thinly slice.
Meanwhile, roughly tear or chop the kale leaves, discarding the stems, and toss them in a bowl with the carrot, green onions and cilantro. Whisk together the dressing ingredients and pour overtop, tossing to coat. Serve the salad served with sliced steak and chopped almonds.