Maple Leaf Canadian and Family Owned
Flanagan Foodservice

Coffee Rubbed Teres Major with Chimichurri Sauce

 

Carve Beef Coffee Rubbed Teres Major with Chimichurri Sauce Recipe Photo

 

A delicious mix of flavours that demand a second serving.  A rub of finely ground espresso, sugar and spices make the meat very tender and scrumptious, while a chimichurri sauce is a refreshing addition.

 

Serves or Makes: 30 entrées

 

 

Ingredients

Teres Major

30-35 Carve™ Premium Ontario Beef Teres Major
1/4 cup Finely ground espresso (or 3 tbsp. instant espresso powder)
1/4 cup Chili powder
3 tbsp. Cumin
2 tbsp. Garlic powder
1/4 cup Brown sugar
1 tbsp. Coriander
1/4 cup Canola oil
To taste Salt and pepper

 

Chimichurri

6 bunches Cilantro
4 bunches Parsley
10 Garlic cloves
1 cup Olive oil
2 tsp. Red pepper flakes
3 tsp. Fresh oregano (or 1 tsp. dried)
 3 tsp. Cumin
 1/4 cup Lime juice
 2 tbsp. Red wine vinegar

 

Assembly for Each Steak:

1/4 tsp (1 mL) each salt and pepper

2 tbsp (30 mL) canola oil

4 tsp (20 mL) unsalted butter (20 g)

2 cloves garlic, smashed

1 tsp (5 mL) fresh thyme leaves (0.2 g )

1/4 cup (60 mL) packed baby arugula (0.5 g)

Sides, as per service

 

 

Instructions:

 

Chimichurri Sauce

1. In a small pot gently heat olive oil.
2. Add garlic cloves and allow to cook for 5-6 minutes. (Remove garlic cloves and allow oil to cool.)
3. Put cilantro, parsley, garlic from olive oil, oregano, cumin, red pepper flakes into a blender or food processor
4. Stream in garlic infused olive oil until it creates a sauce consistency.
5. If serving right away, add lime juice and red wine vinegar.
6. The sauce should be held, do not add acid until service to preserve the vibrant green colour.

 

Coffee-Rubbed Teres Major

1. Combine all ingredients in a bowl
2. Sear meat in a saute pan with a small amount of oil on all sides.
3. Rub teres majors with spice mixture and finish roasting in the oven at 400 degrees for 10-15 minutes or until beef reads 140 degrees

4. Fahrenheit on the meat thermometer.
5. Allow meat to rest before thinly slicing

 

 

Recipe by Chef Nicole Puffer

 

 

 

 

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