Wrap steak with rosemary when you bring it home from market. Chill overnight or for several hours.
To make the salsa, douse bread with vinegar and water to moisten; tear and add to blender. Add lemon juice lemon, parsley, anchovies, capers, pepper, red pepper, egg yolks, shallot, garlic and olive oil. Process until fairly smooth.
For the potatoes, place garlic in foil and dress with oil, rosemary sprig, salt and pepper. Roast to tender in a 425°F oven for 35-40 minutes.
Place potatoes in pot and cover with water. Bring to a boil, salt water and cook to tender. Drain potatoes and place back in hot pot to dry potatoes.
Paste roasted garlic cloves and add to potatoes, mash to desired consistency with warm milk or a combo of milk and stock. Add cheese and season with salt, pepper and nutmeg to taste. Fold in kale to wilt into potatoes.
For the salad, combine tomatoes, parsley, red onion, dress with olive oil, season with salt and pepper to your taste. Let stand 10-15 minutes before serving.
Bring steak to room temperature.
Get a cast-iron skillet very hot over medium high heat. Season the steak liberally with salt and to your taste with pepper. Add oil, a turn of the pan, to skillet. Brown steaks 3-4 minutes on each side to deep brown and with a good crust; reduce heat to medium and add butter. When butter foams, add garlic and rosemary stems and begin basting the steak. Baste 5-6 minutes more, turning once and remove from heat. Let stand 10 minutes then cut steak from bone, the strip and the filet. Cut steak into 1/2-inch slices across the grain. Reassemble in pan to serve and top with salsa verde. Serve with mashed potatoes and tomato salad alongside.