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Grilled Flat Iron Steak with Heart of Palm Salad

Ready in 50 minutes

Serves 4 people

Recipe by Martha Stewart, adapted by Melanie Boldt


4 teaspoons red curry paste

2 tablespoons vegetable oil, plus more for brushing and grill

12 ounces Pine View Farms Flat Iron Steak, cut cross-wise into 4 even pieces

Kosher salt and freshly ground pepper

1 teaspoon grated lime zest, plus 1/4 cup fresh juice (from 2 limes)

1 tablespoon packed light-brown sugar

2 tablespoons fish sauce

6 ounces rice vermicelli

1 jar (15 ounces) hearts of palm, drained, each halved lengthwise (water chestnuts also work, just don't grill them)

1 1/2 cups halved cherry tomatoes

1/2 cup fresh herb leaves, such as cilantro and basil

4 cups packed mizuna or mixed Asian greens


  1. Whisk together 1 tablespoon each curry paste and oil. Season steak with salt and rub all over with curry mixture. Transfer to a resealable bag and let stand, massaging occasionally, 10 minutes (or refrigerate up to 1 day).
  2. Meanwhile, in a small bowl, whisk together lime zest and juice, sugar, fish sauce, and remaining 1 teaspoon curry and 1 tablespoon oil. Season with salt.
  3. Cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain. Rinse under cold water; drain well.
  4. Heat grill to high. Brush grates with oil. Grill steak, flipping once, until charred in places and a thermometer inserted into thickest parts registers 125°F for medium-rare, about 3 minutes per side. Transfer to a plate; tent with foil. Meanwhile, brush hearts of palm lightly with oil. Grill, flipping once, until charred in places, 1 to 2 minutes total. Transfer to plate and brush with 1 tablespoon fish-sauce dressing. Let steak rest 10 minutes, then slice against the grain.
  5. To serve, toss tomatoes, vermicelli, and herbs with three-quarters of dressing and any accumulated steak juices. Season with salt and pepper. Divide greens among 4 plates; top with vermicelli mixture, hearts of palm, and steak. Drizzle remaining dressing over top.

Cook's Notes: A resealable bag is an effective and space-efficient way to get the most out of a short marinade time.