Coffee-Rubbed Teres Major with Chimichurri Sauce
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
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
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
In a small pot gently heat olive oil.
Add garlic cloves and allow to cook for 5-6 minutes. (Remove garlic cloves and allow oil to cool.)
Put cilantro, parsley, garlic from olive oil, oregano, cumin, red pepper flakes into a blender or food processor
Stream in garlic infused olive oil until it creates a sauce consistency.
If serving right away, add lime juice and red wine vinegar.
The sauce should be held, do not add acid until service to preserve the vibrant green colour.
Coffee-Rubbed Teres Major
Combine all ingredients in a bowl
Sear meat in a saute pan with a small amount of oil on all sides.
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 Fahrenheit on the meat thermometer.
Allow meat to rest before thinly slicing.
Recipe by Chef Nicole Puffer. Find her on Facebook here.