2 (10-ounce) 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 tablespoon 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 tablespoon white miso paste
2 tablespoons rice vinegar
2 teaspoons grated fresh ginger
1/2 tablespoon sesame oil
1 1/2 teaspoons honey
1 teaspoon 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 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 sauté 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 dressing, whisk together miso, rice vinegar, ginger, sesame oil, honey, and lemon juice. Drizzle over salad.
Top salad with freshly ground black pepper and serve.

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