No products in the cart.
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
- Preheat grill to high.
- To prepare steak: Combine garlic, hot pepper, oil and salt in a small bowl. Rub the mixture on both sides of steak.
- To prepare salsa: Combine hearts of palm, tomatoes, onion, hot pepper, cilantro, vinegar and salt in a medium bowl.
- 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