Bistro Steak with Red Pepper Aioli

May 28, 2018

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

Makes: about 4 servings
Prep time: 3 hrs
Cook time: 10 min


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
In This Recipe


  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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