Breadcrumbs: Heat a large pan to a medium heat. Add ½ cup breadcrumbs, ¼ cup pine nuts, 2 tsp crushed garlic and 2 tsp olive oil. Stir continuously for 5 minutes until crispy. Remove from the pan.
Salad: Tear 1 bunch of kale and add to a bowl with 50g parmesan. Set aside for the moment.
Steak: Meanwhile, heat a large pan to high heat and add 3 tbs canola oil. Season steaks with 1 tsp salt & 1 tsp pepper. Once the pan is hot, add the steaks and cook for approximately 2-3 minutes per side, depending on thickness & desired done-ness. Remove and let the steaks rest.
Dressing: Combine ½ cup olive oil, ½ cup tahini, ¼ cup lemon juice, 1 tbs dijon mustard and 50g grated parmesan cheese in a blender and blend until smooth. Gradually add 3-4 tbs water if needed to thin the dressing.
Finish: Pour the dressing over the kale, and mix well. Top with breadcrumbs, add sliced steak. Cut & peel the avocado and pop on the side of the salad. Serve and enjoy!