Flank Steak over Sweet Kale Salad.
I had a flank steak sitting in the fridge, so that made my choice easy. That is when my wife said I should put the flank steak over this bag of Sweet Kale Salad.
Kale salad? Seriously?
That sounded like a horrible idea.
But she said it was good.
So I tried it, and realized she knew what she was talking about. Again.
And to make matters even better, it was a salad kit!
How easy is that?
I kept the steak simple, just fresh ground black pepper and Himalayan pink salt.
I cooked it on high heat for 6 minutes on each side. Then removed it from the grill, put it on a plate, covered it with foil, and let it rest for 20 minutes.
Then I sliced it up and served it.