Steak and Kale Caesar salad

Half a pound flank steak
One garlic clove minced
1 tablespoon of ghee
Pinch of salt and pepper 
3 cups kale

Heat the cast-iron skillet on medium high heat and add 1 tablespoon of ghee and the garlic clove and sauté for one minute. Add the flank steak and continuously baste on one side for ten minutes. Flip the steak and cook for another two minutes. Set aside.

Caesar dressing
Juice of 1 lemon
2 garlic cloves minced
1/2 cup extra virgin olive oil 
1/2 tsp pepper
1 tbls Dijon mustard (check labels)
4 anchovy fillets packed in oil 
1 egg yoke

Place all the ingredients into a cup and blend with an immersion blender until smooth.

Mix two tablespoons of dressing with the three cups of kale. Once the steak is cooked, slice it into medallions and place on top of the salad. Enjoy!