Recipe by Colu Henry
Start to Finish: 25 minutes
4 oz. goat cheese, crumbled
1/2 cup plus 2 tbsp. olive oil
1 1/2 tsp. lemon zest and 1/4 cup juice (from about 1 lemon)
12 oz. sirloin steak
2 bunches Tuscan kale (about 1 lb. total), tough stems removed
1/2 bunch radishes, trimmed and cut into thin wedges
1 tbsp. chopped fresh chives
1. Prepare the grill for high heat. In a blender, puree the goat cheese, 1/2 cup oil, and the lemon zest and juice; season the dressing with salt and pepper.
2. Brush the steak with 1 tbsp. oil; season generously. Grill to desired doneness, about 3 minutes per side for medium-rare. Transfer to a cutting board; let rest.
3. Meanwhile, in a large bowl, massage the kale with the remaining 1 tbsp. oil; season. Arrange the kale on the grill in an even layer. Cook until wilted and charred in spots, 1 to 2 minutes per side. Transfer to the cutting board.
4. Roughly chop the kale and divide among plates. Drizzle the kale with half the dressing; season. Thinly slice the steak against the grain. Divide the steak and radishes among the salads. Sprinkle with the chives. Serve with the remaining dressing.