Spicy Grilled Kale with Ginger Steak

By LeeBoruchow

Any sort of steak works well here, but I love ribeye for this.

Ingredients

• Steak:
• 1 1/2 lbs ribeye steak
• 1 large piece of ginger root, roughly chopped
• 2-3 garlic cloves, roughly chopped
• 1/2 cup tamari
• 2 tbsp lemon juice
• Kale:
• 2 bunches of kale
• 2 cans of coconut milk
• 2 tbsp tamari
• 2 tbsp lemon juice
• 1 tsp red pepper flakes, or more to taste

Preparation

Step 1

Place steak in a bowl or sealed bag and cover with the ginger, garlic, tamari and lemon juice. Marinate for 4 hours in the refrigerator, or overnight, flipping steak occasionally.

Pull the kale leaves from the stems. Tear kale leaves in half, or larger leaves into thirds.

Heat the coconut milk on the stove until it is just about to begin simmering, then turn off the heat and add tamari and lemon juice. Pour the coconut milk over the kale leaves. Marinate in the refrigerator for 4 hours, or overnight, stirring kale occasionally.

Heat the grill to high heat. Grill kale leaves 1-2 minutes on each side, until the leaves are wilted and slightly singed around the edges. Remove from the grill and sprinkle red pepper flakes on top. Chop the kale into smaller pieces if you like, as larger pieces of kale can sometimes be a bit chewy even after grilling.

Grill the steak until desired internal temp, and let rest before serving.

Serve with kale leaves on the side.