Bistro Steak with Red PepperĀ Aioli

May 28, 2018
3 Ratings
Photo by inpatskitchen
  • Prep time 3 hours
  • Cook time 10 minutes
  • Makes about 4 servings
Author Notes

The teres major is a cut of beef from the shoulder and looks like a small pork tenderloin. They run 3/4 to 1 pound each and when marinated and grilled are almost as tender as the beef tenderloin. We like serving it with this Red Pepper Aioli... —inpatskitchen

What You'll Need
  • For the Red Pepper Aioli
  • 1 room temperature egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1 medium roasted red pepper, chopped
  • 2 large garlic cloves
  • 1 tablespoon fresh lemon juice
  • 1/2 cup vegetable oil
  • 1/4 cup extra virgin olive oil
  • For the Steak
  • 2 pounds teres major steak (flat iron will also work)
  • 1/4 cup worcestershire sauce
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon black pepper
  • 3 cloves garlic, minced
  1. For the aioli, place all the ingredients except the oils in a mini food processor and start processing. Combine the oils and slowly add them through the tiny holes on the lid. If your processor doesn't have holes then slowly drizzle the oil into the machine. Process until thickened and then refrigerate. The aioli will thicken more.
  2. For the steak, combine all the ingredients except the steak in a small bowl and whisk. Place the steak and marinade in a heavy freezer bag and let marinate in the fridge for 2 to 3 hours.
  3. Heat your grill to medium high and grill the steaks until done to your liking. We like ours rather rare. Let rest for about 3 - 5 minutes and then slice into medallions. Serve with the red pepper aioli.
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Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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