Brazilian Grilled Flank Steak

Brazilian Grilled Flank Steak

4 Reviews
From: EatingWell Magazine, February/March 2006

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Steak
  • 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
  • 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 jalapeño or serrano, minced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons red-wine vinegar
  • 1/4 teaspoon kosher salt

Preparation

  • Active

  • Ready In

  1. Preheat grill to high (see Broiling Variation).
  2. To prepare steak: Combine garlic, hot pepper, oil and salt in a small bowl. Rub the mixture on both sides of steak.
  3. To prepare salsa: Combine hearts of palm, tomatoes, onion, hot pepper, cilantro, vinegar and salt in a medium bowl.
  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.
  5. Broiling Variation:
  6. 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.
  • 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.

Nutrition information

  • Per serving: 212 calories; 9 g fat(3 g sat); 2 g fiber; 6 g carbohydrates; 27 g protein; 46 mcg folate; 78 mg cholesterol; 2 g sugars; 0 g added sugars; 565 IU vitamin A; 16 mg vitamin C; 74 mg calcium; 4 mg iron; 350 mg sodium; 650 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 4 lean meat

Reviews 4

August 12, 2011
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By: Peanut
Avoid Hearts of Palm One palm tree produces 2 cans of "palm hearts". The use of palm is decimating the forests of south Asia, which are home to many endangered and threatened species. In addition to the loss of habitat, the methods used to harvest the palms produce large amounts of greenhouse gases. I recommend avoiding the use of palm hearts and also recommend avoiding foods with palm oil as an ingredient. Cons: Hearts of Palm
February 01, 2010
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By: EatingWell User
If you add seasonings to the meat such as minced garlic, salt and pepper it tastes much better.
September 22, 2009
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By: EatingWell User
This was delicious. On its own, the steak doesn't have enough flavor, but when you add the salsa, it transforms the dish! Jessica, Atlanta, GA
September 22, 2009
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By: EatingWell User
It is a pity that people change regional recipes without checking the local culture. I always feel bad about these kind of changes that overtime kill the spirit of the dishes. Anonymous, Plano, TX