Asian Marinated Grilled Teres Major Steak {Petite Tender Steak}

You can’t go wrong with a flavorful grilled steak recipe, not just because it’s a quick and easy meal, but grilling makes clean-up a breeze. Pair this Teres Major Steak recipe with stir fry vegetables, Sriracha roasted cauliflower, or grilled asparagus and you’ve got a well-rounded meal ready in under 20 minutes. If you have a good grill pan or indoor grill, then you can grill this delicious steak recipe all year long!

Getting enough quality protein remains one of my biggest nutrition goals, and lean beef has always been a favorite source of protein in my diet. Hopefully this recipe will inspire you to add more lean beef to your meal prep rotation. You can’t beat the robust flavor of beef, and tender beef cuts, like the Teres Major, can be both economical and delicious!

What Is Teres Major Steak?

If you’ve never had Teres Major Steak, then you’re in for a treat. It’s a lean and affordable cut of meat with a tender texture and incredible flavor. The Teres Major muscle comes from the beef shoulder or chuck section of the cow. It can be referred to as the poor man’s Filet Mignon, because it’s incredibly juicy and fork-tender. It’s extremely versatile and one of our favorite cuts of beef to prepare. Another name for the Teres Major Steak is the Petite Tender. It’s also called the Mock Tender, Bistro Tender, Bistro Filet, and Shoulder Tender. 

You can prepare this cut whole, like I did in this recipe, slice it into small steaks, or cut it into tips (or let your butcher do that for you) like I did in my favorite Bourbon Marinated Steak Tips recipe. As you can see in the ingredients photo, the Teres Major Steak resembles a small beef tenderloin. It’s a rare cut to find in grocery stores, but most butcher shops should carry this cut or be able to get it for you. We have a good butcher shop near us that always keeps it in stock.

Why You’ll Love This Recipe

• The Asian beef marinade is easy to make and enhances the savory rich flavor of the Petite Tender Steaks.
• It’s a perfect recipe for meal prep since it’s easy to store and reheat.
• Rain or shine, this delicious cut can be grilled indoors or outdoors.
• Teres Major Steak is a delicious source of lean, high-quality lean protein.

Recipe Ingredients

• Teres Major Steak – Otherwise known as the Petite Tender or Mock Tender Steak. It’s the second most tender cut of beef behind the tenderloin filet.
• Rice Wine Vinegar– Adds flavor and aids in tenderizing the meat.
• Soy Sauce– Is rich in glutamates which elevates umami and acts as a brining agent for juicy, tender beef.
• Olive Oil – Helps transfer the fat-soluble flavors into the meat and retain moisture.
• Brown Sugar– Adds sweetness to balance the flavors and enhances the browning of the meat.
• Fresh Garlic – Infuses the beef with fresh garlic flavor. 
• Red Pepper Flakes – Adds a pop of flavor and hint of spice. 
• Fresh Ginger – Adds a layer of warm and spicy flavor. 
• Green Onion– Deepens the savory flavors.
• Optional– Fresh parsley, black pepper, and coarse salt for garnishing.

How To Make Grilled Teres Major Steak

Step 1. Prepare the Asian beef marinade. In a medium-size bowl, whisk together the rice wine vinegar, soy sauce, olive oil, brown sugar, minced garlic, minced or crushed ginger root, red pepper flakes, and green onion.  

Step 2. Marinate the steaks. Pour the marinade into a sealable bag with the steak (I used two whole Teres Major Steaks that were about a pound each) and squeeze out all the excess air. Refrigerate for 2-4 hours.

Step 3. Grill the steaks. Remove the steaks from the refrigerator and place them onto a plate. Preheat the grill to medium-high and cook 3-4 minutes per side or until internal temperature reaches your desired level of doneness. Rest the steaks for 5 minutes, then slice it into medallions against the grain before serving. Garnish with a little kosher salt and fresh parsley, if desired.

Storing & Reheating

Storing. Steak will keep up to three days covered in a fridge. I like to make Teres Major Steak for meal prep along with a pot of rice and stir fry vegetables and portion out into meal prep containers. You can opt for cauliflower rice for a low-carb option with an added vegetable boost.

Freezing. Steak is always best fresh, but you can freeze leftover steak. A vacuum sealer works best for preserving the meat, or you can wrap it tightly in plastic wrap before putting it into an airtight container to freeze. Freeze cooked steak for up to 3 months. To thaw, place the steak in the refrigerator overnight and follow the reheating instructions below.

Reheating. My favorite way to reheat leftover steak is to place the steaks on a wire rack over a rimmed baking sheet, then put them into a 250 degree oven until they reach an internal temperature of 110 degrees F. Pat steaks dry and quick sear in an oiled small skillet (a cast iron pan recommended but not required) over medium-high heat for 30-90 seconds, depending on the size of the steaks.

Recipe Tips & Variations

• Marinate the beef for at least 2 hours before cooking for maximum flavor (2-4 hours is recommended). 
• Slice the Teres Major Steak against the grain into 1.5” cubes (before marinating) and thread onto skewers with fresh vegetables for simple and delicious Asian-style beef kabobs.
• After grilling the steak, allow it to rest before serving.
• For a gluten-free version of this marinade, you can use Tamari instead of soy sauce.
• Instead of marinating the beef, you can season it with coarse salt and refrigerate for 30 minutes before grilling, pat the steak dry with a paper towel to soak up excess moisture before grilling, and serve with a simple chimichurri sauce.

Steak Grilling Tips

Grilling Tips provided by Beef.It’sWhat’sForDinner

• Prep Pays Off– Some grill experts emphasize the importance of bringing steaks to room temperature before grilling, but we don’t recommend it for food safety reasons. Likewise, our cooking chart is based on the meat going directly from chill to grill. Pull the meat from the fridge, and getting started right away.
• Fire It Up– Make sure that your grill is clean, this prevents flare-ups, and the rack is well-oiled to prevent sticking. If you’re using charcoal, follow the directions for how much you’ll need and how to build the charcoal pile. For gas grills, refer to your owner’s manual and set the grill to medium-high.
• Grill, Baby, Grill– Use an ovenproof or instant-read thermometer to monitor doneness, and let it go- don’t flip the steaks too much! One flip is usually all you need but take care to avoid charring or burning and be ready to turn down the heat (or move to a cooler spot on the grill) if necessary. Keep in mind the internal temperature will continue to rise for a few minutes after coming off the grill.
• Rest & Relax– Here’s another step that novice cooks often overlook: resting the meat before serving. It’s seriously worth the wait because it prevents all those tasty juices from draining onto your plate. For most grill-friendly cuts, about five minutes is enough.

More Grilled Steak Recipes

Bourbon Grilled Steak Tips

Grilled New York Strip Steak with Peach Chimichurri

Garlic Lime Grilled Flat Iron Steak

Mediterranean Grilled Sirloin Steaks

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