Season both sides of the steak with salt & freshly cracked pepper.
Place steak, presentation side down, onto a hot grill. Sear on one side until well caramelized.
Rotate the steak 60 degrees, then continue grilling to create cross marks. Carefully flip steak over, then continue grilling until desired temperature is reached. Allow steak to rest properly so that no juices will run onto the plate.
Place Sweet Potatoes into a 350°F fryer. Cook until the skin is light golden brown and crispy. Drain on paper towel and season with salt.
Combine Kale, water, evoo and butter in a saute pan. Cook until the sauce reduces and lightly coats the back of a spoon. Season with salt. Taste and adjust seasoning as needed.
Gently heat Bordelaise separately. Right before plating, add bone marrow and gently stir to combine. Bone marrow should soften, but not melt completely.
Set aside a small piece or two of Kale. Place the remaining Kale down the side of the plate, just left of center, as shown in the photo.
Lay rested steak over the Kale. Place Potatoes to the left of the steak, as shown in the photo.
Spoon Bordelaise on top of the steak and around the plate, as shown in the photo, allowing the marrow to fall naturally.
Finish with the reserved Kale placed directly on top of the steak, as shown in the photo.
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