Steak and Kale Salad

It was a public holiday a week ago and I was at home, free and easy. I had it all planned and I bought me a big bunch of kale. Yes. Kale. Again.

Oh ya, I found affordable kale. Just RM4.90 a bunch. The previous ones I bought cost much more.

I already had a nice piece of ribeye steak on hand and what better way to eat this glorious piece meat than to place it on a bed of greens. 

Cooking a steak is not hard at all. I used to think it was difficult. I am blessed to have a hand-me-down heavy cast iron pan at my disposal. My auntie's rubbish is my treasure heh..heh...

Heat up the pan hot, hot, hot and add some olive oil. Swirl to coat. When the oil is hot, place your steak on it (season steak with salt and pepper first, place seasoned side down and season the top side once it's in the pan). Sizzle!! Put the timer on for 3 minutes.

When time's up, flip. Time for another 2 minutes. Remove from pan to rest and then slice. I should have sliced across the grain but never mind. 

An hour before I cooked the steak, I already dressed and massaged the kale with dressing to soften it. The leaves were all thick and perky when I washed them. Once it sat in the dressing, it was all nice and soft.

I used this dressing because I was too lazy to make my own.

Then I grated a carrot and sliced up an onion. I love having raw onion in my salads. 

Since I has some leftover cherry tomatoes in the fridge, I threw them in as well. That made for a wholesome lunch. Recipe? You don't need one.