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    Brazilian Grilled Flank Steak

    Barbecued meats (churrasco) are served in churrascarias, 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.


    • 6 cloves garlic, minced
    • 1/2 small hot pepper, such as jalapeño or serrano, minced
    • 2 teaspoons extra-virgin olive oil
    • 1/4 teaspoon kosher salt
    • 2 pounds flank steak
    • 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 jalapeño or serrano, minced
    • 1/4 cup chopped fresh cilantro
    • 2 tablespoons red-wine vinegar
    • 1/4 teaspoon kosher salt


    Step 1
    Preheat grill to high (see Broiling Variation).
    Step 2
    To prepare steak: Combine garlic, hot pepper, oil and salt in a small bowl. Rub the mixture on both sides of steak.
    Step 3
    To prepare salsa: Combine hearts of palm, tomatoes, onion, hot pepper, cilantro, vinegar and salt in a medium bowl.
    Step 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.


    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.

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