Braising isn’t typically a method that you think of when cooking Steak, yet still is an option. The braising liquid makes a wonderful sauce for the steak.
Pepper Crusted Steak
Serve pepper crusted teres major steak with caramelized onion sauce for an elegant dinner. Teres major is also referred to as shoulder tender or petite tender.
The caramelized onion sauce is flavored with deeply cooked onions which can be prepared several days ahead of time, if you like.
For this recipe, Ray used a teres major steak, but you could easily use beef tenderloin. The teres major is a seldom-used muscle in the shoulder that is second only to filet mignon in tenderness and about a third of the price cheaper in most butcher shops and grocers.
Caramelized Onion Sauce
1 yellow onion, chopped
1 tablespoon butter
2 cloves garlic, minced
1 cup ketchup (tomato sauce)
1 lemon, juiced
1/4 cup Worcestershire sauce
1/4 cup balsamic vinegar
1/4 cup water
2 tablespoons tamari
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
1/4 teaspoon cayenne pepper
salt and pepper, to taste
1 teres major steak or beef tenderloin
cracked black pepper
Caramelized Onion Sauce
Sauté the onions in a pot with butter over med-low heat until the onions begin to brown, stirring. As the onions begin to caramelize they will turn a dark amber color.
Add the garlic and cook for 1 to 2 minutes.
Add the ketchup, lemon juice, Worcestershire sauce, balsamic vinegar, water, tamari, dark brown sugar, Dijon mustard, cayenne, salt, and pepper, stirring to combine.
Raise the heat to medium and simmer until slightly thickened about 30 minutes, stirring occasionally.
Pour the sauce through a mesh strainer placed over a large bowl using a spatula to press the sauce through. Wipe any excess off the bottom of the strainer and into the bowl.
Once the sauce cools transfer to an airtight container and store in the refrigerator.
Prepare a grill to cook at medium-high heat or 400 degrees F (204 degrees C) indirect cooking method.
Brush the steak with a light coating of olive oil then season with pepper and salt. Let sit for 10 to 15 minutes.
Sear the steak over direct heat for 2 to 3 minutes, then rotate 45 degrees and sear for another 2 to 3 minutes. Flip over and repeat on the other side.
Move the steak to the indirect side of the grill and close the lid. Continue to cook until desired doneness. Remove the steak from the grill and allow to rest for 5 minutes.
Slice and arrange on a platter to serve with the onion sauce.