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.

At a glance

Main Ingredient

Beef

Cuisine Type

American

Menu Part

Entrée

Serves

12 servings

Yield: 12 servings

Ingredients

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

Methods/Steps

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.