Whisk together lime zest and juice, ginger, jalapeno, garlic, soy, sugar, evoo, salt and pepper. Rub meat with 2 teaspoons of marinade, reserve the remaining to drizzle over top. Allow meat to marinate for at least 4 hours or overnight.

Heat grill or sauté pan to medium-high.

Rub grates on grill or lightly coat saute pan with evoo.

Grill or sear meat on each side for about 3 to 4 minutes. Remove from heat and allow to rest, loosely tented with foil for 10 minutes. Slice thinly.

Meanwhile, toss kale with half remaining dressing, mix well. Add cucumber and red onions. Place meat over salad and drizzle with rest of the marinade and choice of garnishes.