Teres Major Steak and Chimichurri Sauce

Teres Major Steak & Chimichurri Sauce

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's Market & Meats

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.

Teres Major

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.

Chimichurri sauce

Chimichurri Sauce


  • 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


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

Teres Major Steak

Grilling the steak over direct heat


  • Garlic Pepper
  • Seasoned salt
  • Olive oil

Prep time: 2 minutes

Cook time: 15-20 minutes


  1. Prepare the grill for high heat direct grilling, at least 500 degrees.
    1. Use the 2 zone method if using charcoal.
    2. Turn all burners on high heat for gas grills.
  2. Combine all ingredients together.
  3. Sear the steak to develop a flavor crust, both sides for about 5 minutes each side.
  4. 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.
  5. The steak is done at medium rare to medium or at 135 degrees internal temp.
  6. Let it rest for 5 minutes and serve with the chimichurri sauce.

Taking my first bite...YUM!

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.

1 thought on “Teres Major Steak and Chimichurri Sauce

  1. I have used this cut for several things including beef and broccoli, and simply covering with sliced pepper jack and wrapping in bacon. In my opinion is has got to be one of the most versatile cuts there is.

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