Preheat oven to 500 degrees – or set to Broil.
Line a baking sheet with aluminum foil.
Remove the stem from the leaves of the kale. Chop the leaves into approximately 2” pieces.
Toss the kale with the olive oil and salt. Place on baking sheet.
Broil for approximately 2.5 minutes – or until crispy but NOT burnt. Watch it carefully, they can burn quickly.
Heat a medium skillet and add the steak. Cook until slightly crispy and then take off the heat.
In a bowl, combine the Dijon Mustard, beer, lemon juice, and pepper.
Toss the crispy kale, seared beef, purple onions, and dressing together.