2 (10 ounces) boneless rib-eye steaks, about 1 1/2 inches thick, trimmed of excess fat
Salt and Pepper
1 small bunch kale, rinsed, ribs and stems removed and torn into bite-sized pieces
1 tbsp olive oil
1 clove garlic, minced
1 1/2 cups cherry tomatoes
1/2 yellow or red bell pepper thinly sliced
1/2 red onion, thinly sliced
1 tbsp white miso paste
2 tbsp rice vinegar
2 tbsp grated fresh ginger
1/2 tbsp sesame oil
1 1/2 tbsp honey
1 tbsp lemon juice
freshly ground black pepper
Season steaks with salt and pepper and heat a grill pan over medium-high heat. Once hot add steaks and cook until desired degree of doneness, about 3-4 minutes per side. Let steak rest for 5 minutes and then slice against the grain.
Heat olive oil in a large nonstick skillet over medium heat. Add garlic and cook 30 seconds, add kale and saute for 1-2 minutes until slightly wilted but still somewhat crisp. Remove from heat.
In a salad bowl, combine kale, tomatoes, bell pepper, red onion and steak. For the dressing, whisk together miso, rice vinegar, ginger, sesame oil, honey and lemon juice. Drizzle over salad.
As seen on @healthyfoodadvice Instagram page.