Grilled short Ribs with Parsley Sauce and Hearts of Palm Salad
Ingredients: serve 4
½ cup minced fresh parsley
1/3 cup, plus 3 tablespoons extra virgin olive oil
½ cup minced red onion
4 tablespoons red wine vinegar
3 garlic cloves, minced salt and pepper
¼ teaspoon red pepper flakes
1 tablespoon water
1 (14 – ounce) can hearts of palm, drained, rinsed, and sliced on bias into ½ inch pieces
1 pint cherry tomatoes, halved
1 ½ pounds boneless beef short ribs
1. Beat the parsley oil 1/3 cup, ¼ cup chopped onion, 3 tablespoons vinegar, 2 cloves of garlic, ½ teaspoon salt, red pepper flakes, and water in a medium bowl.
2. Beat the remaining vinegar, onion, garlic and olive oil in a medium bowl. Add palm and tomatoes and season with salt and pepper.
3. Season short ribs with salt and pepper and grill over hot fire until browned and meat registers 125 degrees (for medium - rare), 3-4 minutes per side. Transfer to platter and let stand 5 minutes. Thinly slice meat against the grain. Serve with parsley sauce and palm salad.