Slaw

1. Slice dino kale as thinly as you can – you want to resemble a cole slaw texture
2. Combine sesame oil, lime juice, fish sauce, honey, sesame seeds and “massage” the kale. Yes, I said massage. It helps break down the “kaley-ness” of the veggie. Let sit for 15 minutes.

Bowl

1. Create marinade for Korean hangar steak. Combine: soy sauce, sesame oil, red chili paste, sesame oil, crushed garlic, brown sugar, sake, black pepper, kiwi and blend.
2. Mix marinade in a bowl with steak and 1/4 tsp baking soda (it helps tenderize the steak). Cover and refrigerate for at least 4 hours.
3. Cook 1 cup white rice (I use a rice cooker and start it 30 min before we’re ready to eat).
4. Wash de-stem and finely chop dino kale. Soak/rinse and spin dry. Prepare asian dressing and let the greens marinade in it. Recipe here.
5. Make sure to wipe down the meat so there is no excess marinade (it will prevent a good sear if it’s too saucy/wet).
6. Pan-sear the steak after you’ve let it come to room temp. Do not try and sear it when it’s cold – it’s not ideal for the meat and makes it more chewy. Warm up a pan with canola oil at high heat. Place meat and let it sit 1-2 min on each side. Let it finish 5-6 min in the oven at 400 degrees F for medium rare.
7. Let the meat sit for 10 minutes so the juices reabsorb for max tenderness.
8. Slice the meat across the grain.
9. Assemble all the ingredients in the bowl.