Slice the Garlic (8 clove) thinly lengthwise; hold.
Mince half the Shallot (1); place in a small bowl.
Juice the Lemon (1) into another small bowl; discard seeds; hold.
Remove and discard the stem and the seeds from the Red Fresno Chili Pepper (1). Slice the chili into thin strips. Place in a medium bowl.
Strain the Hearts of Palm (4 ounce) and discard the liquid. Cut into 1/2 inch pieces and add to the bowl with the chilies.
Pat dry only half of the Pimiento Pepper (2 ounce) using paper towels and add them to the bowl with the hearts of palm mixture.
Chop the Marcona Almonds (1 ounce) into coarse pieces and set aside for garnish.
Pat the Hanger Steak (2) dry with paper towels. Season both sides of each steak with Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon).
Heat Olive Oil (1 tablespoon) in a large sauté pan over medium-high heat. When hot, add the steaks and brown them evenly, 3 minutes on each side.
Turn them over and cook for an additional 1 to 2 minutes. Transfer to a plate; let rest. Add or subtract 1 to 2 minutes for more or less doneness.
In a small sauté pan, heat Olive Oil (2 tablespoon) on medium-high heat. When hot, add the sliced garlic, stir and turn off the heat. Cook for 1 minute until golden brown. Remove the garlic from the pan and place on paper towels; hold.
Add lemon juice and Salt (1/4 teaspoon) to the bowl with the shallots. Whisk in Olive Oil (2 tablespoon) and the Balsamic Vinegar (1 tablespoon). Season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Add the Arugula (4 ounce) to the bowl with the hearts of palm mixture and gently toss. Drizzle the salad with 1/2 the dressing and toss gently to coat.
Cut the steaks into 1/4 inch slices. Divide the salad evenly between the center of two plates.
Arrange the steak slices on top of the salad. Garnish with chopped almonds, the garlic chips and Shaved Parmesan Cheese (1 ounce). Drizzle the remaining dressing over the salads. Serve and enjoy!