Hanger Steak with Blistered Kale and Coconut Curry

For The Coconut Curry:
1/4 Pound, Scallion Whites
1/2 Pound, Cherry Tomatoes
4 Garlic Cloves
1/2 Cup, Canola Oil
1/2 Tablespoon, Cumin Seeds
1 Tablespoon, Coriander Seeds
1/2 Tube, Indian Curry Paste
2 Tablespoon, Sugar
1/2 Teaspoon, Korean Chili Flakes

2 Tablespoons, Sugar
1 Can (13.5 Oz.), Whole Coconut Milk

4 Cups, Packed Kale
1 Pound, Hanger Steak, Cleaned
1 Lime, Juiced
2 Tablespoons, Canola Oil
1/4 Cup, Crispy Shallot
1/4 Cup, Cilantro Leaves
Salt, To Taste

For The Sauce: Heat up the oil and fry the spices until fragrant but not burned. Add the scallion whites, garlic, tomatoes and Indian Curry Paste. Cook for 3-4 minutes on medium heat. Add the remaining ingredients and cooking for 20 minutes, before blending until smooth.  Just before serving, finish the sauce with freshly squeezed lime juice. For The Dish: Season the hangar steak with salt. In a large sauté pan, heat up the oil and sear the meat on all sides, cooking until medium-rare or about 6-7 minutes. Remove the steak from the pan and let it rest, 8-10 minutes. While the steak is resting, add the kale and sauté until lightly charred and blistered.  Garnish the dish with cilantro leaves and crispy shallots.