Steak and Stone fruit Salad

• Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned and cooked to the desired doneness, 4 to 6 minutes for medium. Transfer to a plate. Do not clean the pan. Meanwhile, prepare the ginger-basil dressing.

• Grate or peel and finely chop enough ginger to measure 1 teaspoon
• Zest and juice the lemon, keeping the zest and juice separate. 
• Strip the basil leaves from the stems; coarsely chop the leaves.

In a large bowl, stir together the ginger, basil, honey, lemon zest, 1 tablespoon lemon juice, and 2 teaspoons oil. Season to taste with salt and pepper.

• Peel the onion and cut crosswise into ½-inch-thick rings.
• Cut the nectarine in half and remove the pit.

In the same pan used for the steak, warm the residual fat over medium-high heat until hot but not smoking. Add the onion and nectarine halves, cut sides down, and cook without turning until lightly browned, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a cutting board. Cut the nectarine halves into ½-inch-thick wedges. While the onion and nectarine cook, prepare the walnuts.

• Coarsely chop the walnuts.

To the bowl with the dressing, add the onion, nectarine, walnuts, and kale and toss to coat. Season to taste with salt and pepper.