Prep and cook the carrots.
Heat the oven to 400°F. Scrub or peel the carrots and trim off the ends; cut the carrots in half lengthwise, then crosswise on the diagonal into ½-inch pieces. On a sheet pan, combine the carrots, carrot spice blend, and 1 to 2 teaspoons oil, and season with salt and pepper. Toss to coat and spread in an even layer. Roast, stirring once halfway through, until tender and lightly browned, 15 to 20 minutes. While the carrots roast, prepare the onion and steaks.
Marinate the red onion.
Peel and thinly slice the red onion. Juice the lime. In a small bowl, stir together the onion and lime juice. Let stand, stirring occasionally, while you cook the steaks.
Cook the steaks.
Pat the steaks dry with a paper towel; season generously with salt and pepper. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a cutting board to rest for at least 5 minutes, then cut the steaks crosswise into ¼-inch-thick slices. While the steaks cook and rest, start assembling the salad.
Assemble the salad.
Strip the kale leaves from the stems; coarsely chop the leaves. Cut the apple into quarters and cut away the core. Cut the fruit into ¼-inch-thick slices. In a large bowl, combine the kale, apple, as much marinated onion as you like, and all the lime juice. Add the carrots and 1 to 2 tablespoons oil and toss to combine. Season to taste with salt and pepper.
Transfer the salad to individual bowls, top with the steak, and drizzle with half the Green Goddess dressing. Serve the remaining dressing at the table.