Preheat Oven to 425° & Preheat grill to 400°
Place potatoes on a sheet pan. Toss with olive oil, garlic powder, salt & pepper. Toss to coat & lay in a single layer. Do not over crowd or you'll end up with steamed potatoes & not crispy. Place in the oven and bake for 20 minutes.
On a separate baking sheet, add tomatoes. Toss with olive oil & a pinch of salt. Place in the oven with the potatoes & bake for 8 minutes.
Pat the hanger steak dry and season well with salt and pepper. Lay the steak on the hot grill. Grill the steak for 5 to 7 minutes on each side for medium-medium well. Remove the steak from the grill and let them rest for 5 to 10 minutes before slicing.
While the steak & veggies cook. Heat ghee in a skillet over medium heat. Add the onions to the skillet, allow to begin to get translucent, 5-7 minutes. Season generously with salt.
Add 1/4 of water to the skillet with the onions & cover. Allow to steam for one to two minutes. Once you've achieved desired caramelization, remove from heat & set aside.
Last step before serving is to prepare the dressing. In a small mixing bowl combine balsamic & dijon. Once combined, slowly whisk in the oil. Whisk constantly to allow it to emulsify and thicken to create a creamy consistency.
When ready to serve, prepare a bowl of greens. Top with avocado, tomatoes, potatoes & onions. Lastly slice the steak thinly and against the grain for maximum tenderness and add to salad. Toss with dressing & enjoy!