Seared Sirloin Steak & Crisp Kale Salad

PREPARATION

1. Pat the steak dry with a paper towel, then season both sides with salt and black pepper.
2. Heat 1/2 tbsp of olive oil in a pan over medium-high heat.
3. Sear the steak for 2–3 minutes per side for medium-rare, adjusting the cooking time to your preferred doneness.
4. Remove from heat and let the steak rest for 5 minutes before slicing.
5. In a small bowl, combine mustard seeds with olive oil and stir well.
6. Add the water and vinegar mixture, then stir again to blend.
7. Finely chop the kale and transfer it to a large bowl.
8. Finely chop the mint leaves and add them to the bowl.
9. Sprinkle with salt and toss to mix evenly.
10. Drizzle lemon juice over the salad and toss again.
11. Finish by topping with roasted nuts for extra crunch.
12. Once rested, slice the steak against the grain.
13. Plate it alongside the kale salad, garnishing with extra mint and a squeeze of lemon if desired.
14. Serve immediately and enjoy!