Wash and dry produce.

Pat steak* dry with paper towels; season with salt and pepper.

Heat a drizzle of oil in a medium pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. TIP: While steak cooks, move on to Step 2!

Trim, peel, and thinly slice shallot. Halve lemon. Remove and discard any large stems from kale; chop into bite-size pieces. Trim and thinly slice cucumber into rounds.

In a small microwave-safe bowl, combine shallot, 1 tsp sugar, juice from half the lemon, salt, and pepper (2 tsp sugar and juice from whole lemon for 4 servings). Cover tightly with plastic wrap; microwave for 1 minute.

Set aside to pickle, stirring occasionally.

Place kale in a large bowl; using your hands, massage kale (similar to how you would knead dough) with a drizzle of olive oil and a pinch of salt until leaves are tender, 1 minute.

In a second small bowl, whisk dressing, sour cream, 1 tsp Cajun Spice Blend (2 tsp for 4 servings), and as much hot sauce as you like.

Transfer Cajun ranch dressing to bowl with kale. Add mixed greens, cucumber, tomatoes, and half the pickled shallot (draining first); toss to combine. Season with salt and pepper.

Thinly slice steak against the grain.

Divide salad between bowls; top with steak and remaining pickled shallot. Serve.