Teres Major Steak With Chimichurri Sauce

How to make Teres Major Steak With Chimichurri Sauce Recipe - These cuts of steak are a delicacy in St. Louis. Imagine beef tenderloin that is a fraction of the size and a fraction of the cost that’s a teres major steak. In different regions, it might be called a petite tender. I call it delicious!

Serves: 2

Ingredients:
2 teres major steaks
2 tsp garlic pepper
2 tsp Lawry’s Seasoned Salt
1 tbsp canola oil
Chimichurri Sauce (see below)

Chimichurri Sauce:
4 cloves garlic
2 tbsp yellow onions, chopped
1 cup fresh flat leaf parsley
1 cup fresh cilantro
1/4 cup fresh oregano leaves
1/2 cup olive oil
1 tbsp lime juice, freshly squeezed
2 tbsp red wine vinegar
2 tbsp Kosher salt
2 tbsp crushed red pepper flakes

Chimichurri Sauce Instructions:
In a food processor (or blender), pulse the garlic and onion until finely chopped.Add the parsley, cilantro, and oregano and pulse briefly, until finely chopped (not pureed). Place the mixture in a bowl. Add the olive oil, lime juice, and vinegar, and mix well by hand. Season with salt and red pepper flakes. Store in the refrigerator until ready to serve.

Method:
Prepare the grill for two-zone direct grilling.

Prepare the rub: combine garlic pepper and salt together in a bowl. Coat the steaks with the oil and season the steaks with the rub.

Sear the steak to develop a flavor crust, about 5 minutes each side.

Place the steak on the cool side for indirect heat at 350 degrees F. Add apple wood chunks for smoke. Cook for 25 minutes or until the steak is done to medium rare at 130 degrees F internal temp.

Let steaks rest for 5 minutes and serve immediately with the Chimichurri Sauce.