Argentinian-Style Grilled Petite Tender

Recipe by Chef Erin Henry.

Makes 1 steak (serves 2-4)

  • 2 oranges, chopped whole
  • 2 cloves garlic
  • 1 cup rough chopped cilantro (leaves and stems are both ok)
  • ⅛ cup chipotles in adobo
  • ⅛ cup canola oil
  • ⅛ cup red wine vinegar
  • 1 Tbsp ground cumin
  • ½ bsp salt
  • 1 x 2 lb petite tender (teres major) roasts

Place everything except the steak in the bowl of a food processor and blend until it makes a smooth puree. 

Place the steaks in separate large freezer bags or vacuum pack bags and refrigerate for at least 12 hours or up to 1 day. You can also place the sealed bags in the freezer for later use. 

Remove the steak from the marinade and pat dry. Preheat your grill to 450F and brush the grill with canola oil. 

Place the steaks on the grill and cook for about 6 minutes on each side for medium doneness. Transfer the steaks to a cutting board and let rest for at least 10 minutes. 

Slice the steaks very thinly across the grain. The steak can be served hot or chilled.

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