Barbecued meats are served in Brazilian barbecued-meat restaurants, with a salsa-like sauce as an accompaniment. Since hearts of palm show up at every salad bar in these restaurants, we've added them to the sauce to give it a tasty twist.
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|6 clv Minced Garlic|
|1 sm Minced Jalapeño Pepper divided|
|2 tsp Extra Virgin Olive Oil|
|1/2 tsp Kosher Salt divided|
|2 lb Flank Steak|
|1 can Hearts Of Palm drained, halved and thinly sliced|
|4 med Chopped Tomatoes|
|1/2 cp Chopped Red Onion|
|1/4 cp Chopped Fresh Cilantro|
|2 tbsp Red Wine Vinegar|
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
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.
Broiling variation: Instead of grilling, in Step 1 position oven rack 6 inches from the heat source and preheat broiler. In Step 4, cook steak on a broiler pan under the broiler until medium-rare, turning once, about 10 minutes total.