In a small bowl, Mix the marinade. Season the steak with salt and pepper on both sides.
In a ziploc bag or container, place the steak and coat generously with the marinade. Marinate meat in the fridge for 1-2 hours or overnight if possible.
(Quickly Marinate meat 30 minutes at room temperature if you’re short on time. )
Preheat the oven to 400 degrees.
Prep all the ingredients for the sauce & set aside: cut the garlic, shallots, mushrooms
Heat the pan on high heat, and add 2 Tablespoons of oil.
Remove the steaks from the marinade and pat dry with a paper towel. (This will help with the searing). Save any leftover marinade for the sauce.
Add the butter & when it’s melted, add the steaks and rosemary. Pan-sear the steaks until browned on both sides.
Transfer the steaks & rosemary to a pan and bake until desired temperature is reached. About 8-10 minutes for medium.
In the same pan the steak was seared in, make the pan-sauce: On medium heat, Add 1-2 more Tablespoons of oil.
Saute the shallots and mushrooms until translucent. Season with salt & pepper.
Add the garlic and saute 2-3 more minutes.
Add the red wine & any leftover marinade. Reduce by half, then add the broth. Reduce until sauce is thickened. Add 1-2 Tablespoons each of cream & butter to finish the sauce if desired.
While the sauce is reducing, start on the cauliflower mash (below).
Taste and adjust seasonings if needed.
Plate it up - First the kale, then the salmon on top. Garnish with lemon slices. Enjoy your delicious healthy salmon!