Recipes Ingredients Meat & Poultry Beef Recipes Grilled Skirt Steak and Hearts of Palm Salad Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on May 19, 2021 Rate PRINT Share Close Photo: Con Poulos Prep Time: 25 mins Total Time: 50 mins Servings: 4 Something wonderful happens when a skirt steak slathered in red curry paste hits a hot grill: it sizzles into spicy complexity, the ingredients uniting for one compact punch. Pair the sliced meat with grilled hearts of palm, and toss with fresh greens, cherry tomatoes, and thin rice noodles that offer just enough heft to turn this Thai-inspired salad into a complete meal. Ingredients 4 teaspoons red curry paste, such as Maesri 2 tablespoons vegetable oil, plus more for brushing and grill 12 ounces skirt steak, cut cross-wise into 4 even pieces Kosher salt and freshly ground pepper 1 teaspoon grated lime zest, plus ¼ 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 1 ½ cups halved cherry tomatoes ½ cup fresh herb leaves, such as cilantro and basil 4 cups packed mizuna or mixed Asian greens Directions 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). 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. Cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain. Rinse under cold water; drain well. 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. 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. Originally appeared: Martha Stewart Living, June 2021 Rate It PRINT