The petite tender, or teres major, is a lesser known cut of beef that rivals the tenderloin in texture and flavor, but costs a fraction of the price. Chef Tom shares a simple technique for preparing a flavor packed steak on the Kamado Joe Classic III charcoal grill with his take on Grilled Petite Tender.
Grilled Petite Tender (Teres Major)
- 3 petite tender/teres major roasts
For the wet rub:
- 1/4 cup Cattleman’s Grill California Tri-tip Seasoning
- 1/4 cup Kozlik’s Dijon Classique Mustard
- 2 tbsp garlic, minced
- 2 tbsp fresh oregano, minced
For the finishing sauce:
- 3 tbsp Colonial Chile Crunch
- 2 tbsp fresh parsley, minced
- 1 tbsp fresh thyme leaves
Purchase Items in this Recipe
Build a hot coal bed with lump charcoal and stabilize your Kamado Joe Classic III at about 500ºF, set up for direct grilling (no deflector plates) with the coals banked to one side, to create an indirect grilling zone, as well.
Combine the ingredients for the wet rub and process until smooth.
Trim any silver skin from the surface of the beef. Spread the wet rub all over the surface of the roasts.
Cook the roasts over direct heat until nicely browned on all sides. Move to indirect heat and continue cooking until the internal temperature reaches 125ºF.
Remove the roasts from the grill. Rest for 5 minutes before slicing into medallions to serve.
Combine the ingredients for the finishing sauce and mix well. Serve the Grilled Petite Tender topped with the Chile Crunch finishing sauce.