Cumin Steak With Kale, Fennel and Feta Salad

Preparation

1. Step 1

   Pat steak dry with paper towels and place in a resealable bag or large bowl with ¾ teaspoon salt, ½ teaspoon pepper, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic and cumin. Toss to coat and set aside for at least 30 minutes or refrigerate up to overnight.

2. Step 2

   Meanwhile, make the salad: Whisk together the remaining lemon juice and olive oil. Add the kale and remaining ¾ teaspoon salt and ¼ teaspoon pepper, and massage the dressing into the kale to soften it. Add the fennel, feta and raisins, if using, and toss vigorously until evenly mixed.

3. Step 3

   Light the grill or heat the broiler. Remove the steak from the marinade and let the excess drip off. (A dry steak yields a better, crisper sear.) Grill the meat until seared and cooked to taste, 3 to 5 minutes per side for medium-rare to medium, or broil until charred, 2 to 5 minutes per side.

4. Step 4

   Let the meat rest for 5 minutes before slicing against the grain and serving, with the salad alongside.