In a large ziplock bag, combine soy sauce, garlic, hoison sauce, sesame oil, black pepper and lime juice for the marinade. Add steak and turn to coat in the marinade. Let rest in the refrigerator for at least 1 hour, up to overnight.

Fill a large pot with water and bring to a boil. Blanch kale for approximately 2 to 3 minutes. Remove from boiling water to a large bowl filled with cold water. Set aside.

Heat grill pan over medium-high heat. Remove steak from marinade and grill until desired doneness. I recommend approximately 4 to 5 minutes per side for medium rare. Remove from heat and rest 15 minutes before slicing.

While the steak is cooking, add sesame oil, soy sauce, Sriracha, fish sauce, and peanut butter for the noodles in a braising dish or oval oven dish. Heat over medium heat, stirring constantly, until the sauce come together. Drain kale and add to the sauce. Stir in noodles.

Cook noodles and kale in the sauce for approximately 2 to 3 minutes, over medium-low heat.

Serve sliced steak over creamy noodles with kale immediately. Garnish with chopped scallions, sesame seeds and, if you want a little extra heat, chili flakes.