1/2 cup minced fresh parsley
1/3 cup, plus 3 tablespoons extra-virgin olive oil
1/2 cup minced red onion
4 tablespoons red wine vinegar
3 garlic cloves, minced
Salt and pepper
1/4 teaspoon red pepper flakes
1 tablespoon water
1 (14-ounce) can hearts of palm, drained, rinsed, and sliced on bias into 1/2-inch pieces
1 pint cherry tomatoes, halved
1 1/2 pounds boneless beef short ribs

Whisk parsley, 1/3 cup oil, 1/4 cup minced onion, 3 tablespoons vinegar, 2 cloves garlic, 1/2 teaspoon salt, red pepper flakes, and water together in medium bowl.

Whisk remaining vinegar, onion, garlic and olive oil in medium bowl. Stir in hearts of palm and tomatoes, and season with salt and pepper.

Season short ribs with salt and pepper and grill over hot fire until browned and beef registers 125 degrees (for medium-rare), 3 to 4 minutes per side. Transfer to platter and let rest 5 minutes. Thinly slice meat against grain. Serve with parsley sauce and hearts o£ palm salad.

30-MINUTE SUPPERS, Summer 2011, Page 20