Steak With Lemony Kale And Tomato Salad

Steak Ingredients:

• 1 piece of flank steak (about 1 ½ pounds)
• 2 cloves of garlic (minced)
• 2 Tablespoons each of: olive oil, soy sauce, red wine vinegar, lemon juice, & Worcestershire sauce
• Salt & Pepper as needed

Kale Ingredients:

• 2 bunches kale
• ½ cup Parmesan cheese
• ½ cup sliced almonds, toasted

Lemon Vinaigrette Ingredients:

• 2 tablespoons fresh squeezed lemon juice
• ¼ cup olive oil
• 1 teaspoon minced garlic
• 1 teaspoon Dijon mustard

Tomato Salad Ingredients:

• 2-3 ripe tomatoes, preferably home grown or heirloom
• ½ medium red onion, thinly sliced
• ¼ cup balsamic vinegar
• ¼ cup olive oil
• Handful of fresh basil leaves

Directions:

1. Pre-heat grill on medium-high heat. Place steak in a shallow dish and mix together garlic, olive oil, lemon juice, red wine vinegar, & Worcestershire sauce. Pour marinade over steak and marinate in refrigerator for 30 minutes, turning halfway.
2. While steak is marinating whisk together lemon juice, olive oil, garlic and mustard for the kale. Tear kale into small pieces, discard the inner fibrous stems. Toss in the dressing and massage into the leaves. Add Parmesan and almonds and set aside. Core tomatoes, cut into wedges and place in a bowl. Add sliced almonds, basil leaves, olive oil and vinegar, toss to coat and set aside.
3. Season steak on both sides with salt and pepper and place on the grill. Grill steak about 4-5 minutes on each side, turning regularly. Remove steak and let rest for 3-4 minutes. Slice steak, top with tomato salad and serve with kale.