This is a must-have with the family.

Ingredients

Steak

• 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

Salsa

• 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

Preparation

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