Heat a large cast-iron skillet or griddle pan over medium-high.
Season the steaks liberally on both sides with kosher salt and coarsely ground pepper.
Using a paper towel, rub the skillet with oil, then add the steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare. Transfer to a plate and let rest 10 minutes.
Divide the kale evenly among 4 plates.
For the gremolata, finely chop the parsley, garlic, lemon zest and anchovies, if using.
Slice the steak across the grain about 1/8 inch thick; fan over the greens and drizzle with the balsamic vinegar and EVOO. Sprinkle evenly with the gremolata and garnish with the olives and shaved cheese.