My first encounter with a Teres Major steak was simple; season with salt and pepper and grill it on the kettle with one chunk of oak until medium rare. OMG!!! It was amazing, very similar to a filet mignon. I’m glad my butcher, Jeremy, recommend these steaks. He knows my exploits and how much I love to grill.
Jeremy often tells me about his unique selection, just the other day, he was telling me that one of his customers is an heir to the Anheuser-Busch family who has a farm nearby. The former heir to the beer kingdom suggested Jeremy should carry Teres Major Steaks because they are so tender and a St. Louis delicacy. Since I was in the mood for steak (when am I not?) and it was inexpensive ($4.99/lb), I wanted to give it a shot, so I bought 2 steaks.
I could have just prepared the 2nd steak in the same fashion I mentioned above, but I know there is a way to kick up the savory palette. After some meditation, chimichurri sauce came to mind. I recall in one of my cook books this Latin sauce used on a beef roast and it looked fantastic! I added some extra stuff like cilantro and more garlic just to infuse more flavor.
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/4 cup oregano leaves
- 4 cloves of garlic
- 2 tablespoons chopped onion
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lime juice
- Salt and red pepper flakes to taste
- In a food processor (or blender), pulse the garlic and onion until finely chopped.
- Add the parsley, cilantro, 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 to taste.
- Store in the refrigerator until ready to serve.
Teres Major Steak
- Garlic Pepper
- Seasoned salt
- Olive oil
Prep time: 2 minutes
Cook time: 15-20 minutes
- Prepare the grill for high heat direct grilling, at least 500 degrees.
- Use the 2 zone method if using charcoal.
- Turn all burners on high heat for gas grills.
- Combine all ingredients together.
- Sear the steak to develop a flavor crust, both sides for about 5 minutes each side.
- Place the steak on the cool side of the 2 zone or turn off all but one burner on the gas grill and move steak to the side that is off.
- The steak is done at medium rare to medium or at 135 degrees internal temp.
- Let it rest for 5 minutes and serve with the chimichurri sauce.
This was intensely satisfying. The fresh, earthy chimichurri sauce complemented the tender, juicy steak excellently. Now for the good news/bad news….bad news is that I’m all out of teres major steak….good news is I have more chimichurri sauce. I found the sauce is great mixed with rice or serve it as a condiment on a taco or even a hamburger/hot dog, it’s incredibly versatile!
*Hint: Store it in the refrigerator, when you do this, the flavors have more time to combine with each other and the sauce is even better the next day.