Stove Top Flank Steak

We like flank steak and often grill it during the summer months. Now that December is upon us here in Michigan I decided to try a a method I found on Chowhound called Stove Top Flank Steak. I am posting the link because it's a great explanation along with pictures:  http://www.chow.com/assets/2008/12/FlankSteak.pdf

To accompany the steak I found a pretty good side which allowed me to use up some leftover quinoa as well as a large bottomless bag of kale I recently purchased.

Creamed Kale
2 bunches curly kale, torn
4 garlic cloves, sliced
2 T  olive oil
1/2 cup heavy cream
1 can cannellini beans, rinsed

Heat oil in large pot over medium heat and cook garlic until fragrant-1 to 2 minutes. Add kale in batches and some salt and pepper until kale is wilted, but still bright green. Add the cream and 1/4 water. Cook another 7 to 8 minutes, add the beans and stir to warm through. I served this over the leftover quinoa with the steak sliced on top.