Don't make one without the other. This combination is excellent!
PREP TIME: 20 minutes
COOK TIME: 16 minutes
Steak: 2 pounds flank steak 6 cloves garlic, minced 1/2 small hot pepper, jalapeno or serrano, minced 2 teaspoons extra-virgin olive oil 1/4 teaspoon kosher salt Salsa: 1 - 14 ounce can hearts of palm, drained, halved lengthwise and thinly sliced 4 medium tomatoes, diced 1/2 cup red onion, diced 1/2 small hot chile, jalapeno or serrano, minced 1/4 cup chopped fresh cilantro 2 tablespoons red-wine vinegar 1/4 teaspoon kosher salt
Preheat grill to high. Combine garlic, hot pepper, oil and salt in a small bowl. Rub the mixture on both sides of the flank steak. Let set for 30 minutes, or make ahead of time and refrigerate. When ready to grill take out of fridge and let come to room temperature, about 30 minutes. In a medium bowl, combine hearts of palm, tomatoes, onion, hot pepper, cilantro, vinegar and salt. Mix completely, cover and set aside. Reduce grill to medium heat and grill steak 6-8 minutes per side for medium rare, depending on thickness. Transfer steak to a cutting board, tent with foil and let rest for at least 5 minutes. Cut the steak across the grain into thin pieces. Serve with the salsa.