SERVES 4

1 cup minced fresh parsley

1/3 cup plus 3 tbsp extra virgin olive oil

1/2 red onion,chopped fine

1/4 cup red wine vinegar

1 tbsp water

3 garlic cloves, minced

Salt and pepper

1/4 tsp red pepper flakes

1  (14-ounce) can heart of palm, rinsed and sliced on bias into 1/2 inch pieces

12 ounces cherry tomatoes,halved

• 1  1/2 pounds boneless beef short ribs, trimmed.Whisk parsley, 1/3 cup oil, 1/4 cup onion, 3 tbsp vinegar, water, 2 tsp garlic, 1/2 tsp salt, and pepper flakes together in a bowl.
• Whisk remaining 3 tbsp oil, onion, 1 tbsp vinegar, and garlic together in second bowl. Add hearts of palm and tomatoes and stir to coat. Season with salt and pepper to taste.
• Season short ribs with salt and pepper  and grill over hot fire until browned and meat registers 125 degrees (medium-rare), 3 to 4 minutes per side. Transfer short ribs to cutting board, tent with aluminum foil, and let rest for 5 minutes. Slice meat thin against grain and serve with parsley sauce and hearts of palm salad.