Smoky Pecan Teres Major Steaks
How to make Smoky Pecan Teres Major Steaks Recipe
Serves: 4
Ingredients:
4 teres major steaks
1/4 cup canola oil
Salt and pepper, to taste
Marinade:
1 cup olive oil
1/2 cup water
1 oz. fresh thyme, rosemary, and oregano
1 tsp beef base paste
1 tbsp Worcestershire sauce
Method:
Combine all marinade ingredients and steaks in a 1-gallon storage bag. Seal the bag and marinate in the refrigerator overnight.
Wipe off excess marinade from steaks with paper towels. Strain and reserve the rest of the marinade.
In a saucepan, bring reserved marinade to a boil and simmer on medium-low for 20 minutes or until it starts to thicken. Reserve to use as a basting sauce.
Set up grill for the two-zone method. Start with direct heat grilling. Use pecan wood chips or chunks for smoke.
Apply oil on the steaks and season with salt and pepper.
Sear steaks on the grill until they develop a crust, then move to the cool side of the grill and cook indirect until the internal temperature reaches 135 degrees F. Start basting steaks with reserved sauce often when the crust starts to form.
Remove from grill and rest the steaks for a few minutes. Slice into 1/2-inch discs and brush sauce over the slices.
Serve immediately.
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| Smoky Pecan Teres Major Steaks |
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