1 bunch cilantro
2 cloves garlic
1 bunch flat leaf parsley
1 medium red onion
1 cup olive oil
1 tablespoon crushed black pepper

Salt

2 pounds hanger steak (also called butcher and bistro steak)

» Grilled Pineapple Salad:
1 bunch Sumida watercress
3 to 4 green zebra or vine-ripened Hauula tomatoes
1 large pineapple, cut into chunks big enough to sit on grill
Salt and black pepper
Olive oil

Roughly chop cilantro, garlic and parsley. Slice red onion, then combine all ingredients except steak in bowl.

Pour marinade over steak to cover. Let soak overnight.

Drain off marinade and reserve herbs and onion. Season steak with salt and add more pepper.

Grill to medium-rare and let meat rest.

To make pineapple salad, clean and pick watercress from large stems. Cut tomatoes in wedges.

Season pineapple with salt and pepper and grill until well marked on both sides for best flavor. Remove from grill and cut into smaller pieces.

In pan, add olive oil and herbs and onion from marinade. Quickly saute, then toss with tomatoes and grilled pineapple. Season with salt and pepper. Add watercress and let wilt.

Divide salad among 4 plates and top with sliced steak. Serves 4.