STEAK
6 cloves garlic, minced
1/2 small hot pepper, such as jalapeņo or serrano, minced
2 teaspoons extra-virgin olive oil
1/4 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
1/2 cup chopped red onion
1/2 small hot chile, such as jalapeņo or serrano, minced
1/4 cup chopped fresh cilantro
2 tablespoons red-wine vinegar
1/4 teaspoon kosher salt
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