Place all ingredients in a food processor or high quality blender and blend until smooth. Pour into a mason jar and refrigerate until ready to serve.
Rinse fresh kale, thoroughly and pat dry. Slice leaves off the hard middle stem and chop into bite-size pieces. Place leaves into a salad spinner and cover with water. Drain kale and spin until excess water is drained. Pat leaves dry and add 2 tbsp olive oil. Massage oil into leaves until thoroughly coated. Add a little salt, to taste, and set aside. *You can do this ahead of time and refrigerate until ready to serve to soften kale. Layer ingredients, dividing between two large bowls, starting with kale and ending with steak. Top with 2 tbsp creamy Verde dressing on each bowl. Serves 2.