Brazilian grilled flank steak

This is a must-have with the family.




  • 6 cloves garlic, minced
  • ½ small hot pepper, such as jalapeño or serrano, minced
  • 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • 2 pounds flank steak


  • 1 14-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
  • 4 medium tomatoes, chopped
  • ½ cup chopped red onion
  • ½ small hot chile, such as jalapeño or serrano, minced
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons red-wine vinegar
  • ¼ teaspoon kosher salt




  1. Preheat grill to high.
  2. To prepare steak: Combine garlic, hot pepper, oil and salt in a small bowl. Rub the mixture on both sides of steak.
  3. To prepare salsa: Combine hearts of palm, tomatoes, onion, hot pepper, cilantro, vinegar and salt in a medium bowl.
  4. Reduce grill heat to medium and grill the steak 4 to 6 minutes per side for medium-rare. Transfer to a cutting board, tent with foil and let rest for 5 minutes. Cut the steak across the grain into thin pieces. Serve with the salsa.

by: Victoria Riccardi

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