Preheat oven to 400 degrees.
Peel the Kohlrabi until you have removed the fibrous outer layer; then coarsely shred it, using a box grater. Remove core from pepper and slice into paper thin strips.
In a large bowl, whisk 2 tablespoons olive oil, vinegar, mustard, coconut sugar, 1 1/2 teaspoons sea salt and 3/4 teaspoon pepper. Add kohlrabi and pepper and toss well. Cover and refrigerate.
Toss eggplant in 1 tablespoon olive and salt so it is well coated. Spread on a baking sheet and roast for 20 minutes, until soft.
Place steak on a plate and season generously with salt. Let it sit on counter to come to room temperature.
Coat a skillet with a bit of cooking oil and put over high heat. Add steak and cook for 3-5 minutes per side until cooked to your desired level of doneness. Set steak on a cutting board to rest; then slice it against the grain into ¼-inch slices. Serve steak with roasted eggplant and kohlrabi slaw.