For the salad:
1½ pounds of steak (like sirloin, flank, etc.)
Kosher salt and freshly ground black pepper
Olive oil
1 bunch kale
1 pound red or gold potatoes, quartered
1 red bell pepper, diced
1 avocado, peeled, pitted and diced
For the dressing:
1 tablespoon ground cumin
1 bunch of cilantro, rinsed well and patted dry
2 tablespoons red wine vinegar
½ teaspoon salt
Pinch of crushed red pepper flakes
3 tablespoons mayonnaise or Greek yogurt
2-3 tablespoons extra-virgin olive oil
Heat a gas grill to medium-high heat or prepare a charcoal grill. Pat the steak dry and let rest for at least 15 minutes at room temperature. Once at room temp, season generously with salt and pepper on both sides.
Meanwhile, drizzle oil over the kale leaves and rub all over. Season with salt and pepper. Add the potatoes in a bowl with about 1 tablespoon of oil and season with salt. Toss to coat. Set the kale and potatoes aside.
Brush the grill grates with oil, and cook the steak for 8-10 minutes, flipping halfway through. The length it takes will depend on the thickness of your steak and how done you want it cooked, so adjust this time accordingly. Once the steak is cooked, transfer to a plate and tent with foil. Allow to rest while you cook the potatoes and kale.
Place the potatoes in a grill pan and cook for about 15 minutes, stirring occasionally. Grill the kale for 1-2 minutes per side, until it’s lightly charred.
Prepare the dressing while the potatoes are cooking. Combine all the ingredients except for the olive oil in a food processor or blender. Pulse to combine, then slowly stream in the olive oil, adding the third tablespoon if needed to thin it out.
Slice the steak into bite-size pieces. Remove the tough skins from the kale, then coarsely chop the leaves. Combine the steak, kale, potatoes, red pepper and avocado in a large bowl. Drizzle the dressing over, then toss to coat. Serve warm.