Teres Major with Chimichurri Sauce
Teres major is among the most tender cuts of beef that a butcher cuts from the chuck portion of the shoulder. Easy on the budget, this dish features the cut with a classic chimichurri sauce.
3 lb. teres major steak
3 tbsp. olive oil, divided
21⁄4 tsp. Montreal steak seasoning
1 bunch flat-leaf parsley, about 4 oz., cleaned
1 pinch serrano pepper, seeded
2 cloves garlic, peeled, minced
2 tbsp. red wine vinegar
3⁄4 tsp. oregano
1⁄2 tsp. kosher salt
1⁄2 tsp. black pepper
1. Rub steak with 1 tbsp. oil and Montreal steak seasoning. Marinate overnight.
2. Purée remaining 2 tbsp. oil and rest of ingredients into sauce. Grill meat on heated flattop griddle or grill until marked on both sides, about 3 minutes. Finish in 350˚F oven until internal temperature reaches 155˚F.
3. Carve to order and serve with green chimichurri sauce.
Recipe by University of Connecticut, Storrs, Conn.