Grilled Steak with Kale and Cherry Tomatoes

Ingredients

• 1 lb steak (such as sirloin or ribeye)
• 4 cups kale, stems removed and chopped
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp salt and pepper

Instructions

1. 1

   Pat the steak dry and season both sides with salt and pepper. Heat 1 tbsp olive oil in a large skillet over high heat until shimmering.

2. 2

   Add the steak and cook until browned and cooked to your liking, about 4-5 minutes per side for medium-rare. Transfer to a plate and let rest while you cook the vegetables.

3. 3

   Reduce heat to medium and add the remaining 1 tbsp olive oil, garlic, and cherry tomatoes. Cook, stirring occasionally, until tomatoes start to burst, about 3 minutes.

4. 4

   Add the kale and cook, tossing, until wilted and tender, about 3-4 minutes. Season with salt and pepper.

5. 5

   Slice the steak against the grain and serve over the kale and tomatoes, drizzling any juices from the plate over the top.

Tools you’ll need

• large skillet
• tongs
• cutting board
• knife

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