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.