Steak and Sauteed Kale With Miso Dressing
(This delicious salad can also be made without the steak!!)

Ingredients:
2 boneless rib-eye steaks, about 1 and ½ to 2 inches thick, trimmed (Playa Farmers Market Vendor: http://novyranches.com/recipe_grilled_steak.htm)
1 tablespoon white miso (Whole Foods Market)
2 teaspoons balsamic vinegar
1 small bunch of kale, ribs and stems removed, torn into bite-size pieces (about 8 cups)
1 and ½ cups cherry, grape or pear tomatoes
½ cup thinly sliced red onion (Playa Farmers Market Vendor: http://www.gamafarms.com/produce.php )

Shop local! Our fantastic local market is Playa Vista Farmer Market.

Direction:
Pre-heat the oven to 325F. Season your steaks with ¼ teaspoon salt and ¼ teaspoon pepper. In a small cup or bowl on the side, combine miso and 2 teaspoons of balsamic vinegar.
Heat ½ teaspoon canola oil in a large skillet over medium-high heat. Brown steaks, about 2 minutes on each side. Transfer the steaks to a foil lined baking sheet and roast 15 minutes or until desired degree of doneness is reached. Remove steaks from the oven and smear each steak with 1 teaspoon of the miso mixture. Set aside to rest. Stir two tablespoons of cold water into the remaining miso mixture.

Add one more tablespoon of canola oil to the same skillet and over medium heat, add the kale, tomatoes, and a little salt and pepper. Saute for 30 seconds. Then, add in the remaining miso mixture and sauté for 1-2 minutes, then remove from heat. Thinly slice the cooked steak, then in a large salad bowl, toss together the steak and kale mixture, any juices that have accumulated and the onion.

Enjoy!