steak and salad

I marinated a flank steak in a chipotle-honey sauce, which then glazed it as it grilled.  Here it is served with one of my new favorite salads (because we grew a lot of kale this year!):  kale with chopped smoked almonds, dates and Parmesan shavings.  I lightly dress it with a vinaigrette that I put on the kale about 20-60 minutes ahead of serving so it softens a bit.