Yields 2 servings/Time 25 minutes
A teres major comes from deep in the shoulder and is the second softest steak, after tenderloin. It is also less well known and therefore in stock more often! For this recipe you’ll sear the steak followed by butter basting it with fresh thyme and smashed garlic. A side of marinated tomatoes comes together in a snap with fresh summer flavors of basil, lemon, garlic, and olive oil.
You will need:
1 teres major steak (about ⅔ pound)
4 large heirloom tomatoes
3 cloves garlic, 1 minced or grated, 2 smashed and peeled
1 shallot, small dice
2 tablespoons fresh basil, chopped
2 lemons, juiced and zested
2 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons cooking oil
6 sprigs thyme
1 tablespoon butter
Kosher salt and pepper to taste
- Using a sharp paring knife, cut the cores from the tops of the tomatoes, then cut the tomatoes into large wedges, about 8 wedges per tomato. Place tomatoes in a bowl, add grated garlic, chopped basil, lemon juice, and zest, olive oil, and 2 teaspoons kosher salt, mix well and let marinate in the fridge well you prepare the steak.
- Season the steak all over with kosher salt, let come to room temperature on the counter. In a large skillet heat cooking oil over medium-high heat.
- Sear the steak in the pan 4 minutes per side until well browned. Add smashed garlic, thyme sprigs, and butter to the pan and baste the steak with the butter for 2 minutes.
- Remove from pan and let the steak rest for 6 minutes.
- Slice steak into 4 large medallions. Serve two medallions per plate with a few big spoonfuls of marinated tomatoes.