Remove and discard the center stalks from the kale. Stack the leaves and slice them ad thinly as possible. Using a mandolin or sharp chef’s knife slice the cabbage into thin strips. Combine kale and cabbage in a large bowl. With 1 Tbsp. olive oil ad 1/4 tsp. salt massage the salad with your hands.
Combine cilantro, lime, 1 tsp. salt and 3 Tbsp. olive oil in a food processor or blender. Pulse until smooth.Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1/2 Tbsp. olive oil on medium-high heat until hot. Add the steaks and cook until golden browned on both sides, about 3 or 4 minutes per side. Remove steaks from pan, let rest and then slice into 1/2 strips. Divide salad between two plates. Top with radish slices, diced tomato, sliced steak and cilantro lime dressing.