Place all of the ingredients for the dressing EXCEPT for the tahini into a food processor and pulse until creamy. Pour half of the dressing out and into a zip-seal bag or shallow glass dish and keep the rest in the food processor. In the bag or dish, add in the steak, toss to combine and refrigerate, letting marinate for at least 20 minutes. As for the tahini, add it into the food processor and pulse until creamy. Set aside and reserve.

While the steak marinates, spiralize the zucchini (Blade D) and set aside. Then, quarter the lime. Then, slice the scallions diagonally and set aside. Then, place a small skillet over medium-high heat. While it heats, roughly chop the cashews and once heated, add in the cashews and toast for about 5 minutes or until golden brown and fragrant and then set aside.

Heat a grill, cast iron skillet or grill pan to medium high - coat with cooking spray. Remove the steak from the marinade and shake off any excess and place the steak on the grill/skillet/pan. Season the steak with salt and pepper. Cook the steak for 2-4 minutes per side for medium rare (if the steak is thick, opt for 4 minutes, but if it’s thin, opt for 2).

Transfer the steak to a cutting board and allow to rest for about 10 minutes. Slice the steak thinly against the grain.

While the steak rests, place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the cabbage, and half of the scallions. Season with salt and pepper, lime juice and cook for 2 minutes or until cabbage begins to soften. Then, add in the zucchini noodles and half of the reserved dressing and the edamame. Cook for 3-5 minutes or until zucchini noodles are al dente. Pour in the remaining dressing, toss to warm and then divide into bowls.

Garnish each bowl with cashews and remaining scallions and top with steak. Serve with lime wedges.