Reverse Sear Teres Major with Pumpkin Seed Chimichuri Sauce

Add a burst of vibrant flavor to your Hook and Cleaver Teres Major with this Pumpkin Seed Chimichurri Pesto. Made with fresh cilantro, basil, pumpkin seeds, and a zesty hint of lemon, this versatile sauce pairs perfectly with grilled Teres Major, Skirt, or Flank steak. Whether you’re grilling or reverse-searing, this recipe brings out the best in every bite.

Make the chimichurri and set aside. Pumpkin Seed Chimichurri Pesto pairs perfectly with grilled Teres Major or Skirt steak.

Gather:

• 1 bunch cilantro
• ½ cup loosely packed basil
• 2 garlic cloves
• ½ cup raw pumpkin seeds
• ½ cup Pumpkin Seed Oil (or olive oil)
• Juice of 1 lemon
• 1 tsp lemon zest
• 1 tsp salt or to taste
• ½ -1 cup filtered water 

Optional:

• ½ teaspoon red pepper flakes (or Aleppo pepper flakes) for a little heat
• ¼ teaspoon salt (add more to taste)
• ⅛ teaspoon black pepper

In a food processor add pumpkin seeds and garlic and mince well. Next add lemon juice, lemon zest, cilantro and basil. Lastly, slowly drizzle in oil and salt to taste. Thin to desired consistency by slowly adding olive oil (I like to use garlic infused olive oil). Serve with Teres Major, Skirt or Flank Steak. Makes 6-8 (2 tablespoon) servings.

Note: We suggest to chop the cilantro and basil by hand instead of using a food processor for a more traditional less creamy texture.

Heat your gas grill or get the charcoal going. Generously season the steaks with salt and pepper on all sides. I prefer Celtic salt. Place the steaks on the cool side of the grill and let them cook until they are close to the desired doneness. Using a thermometer cook to around 100 degrees for rare and 20 degrees for medium. Move the steaks to the hot side and cook for 30-45 seconds on each side. Searing the steaks on the hot side will gain 15 to 20 degrees giving you a tender evenly cooked steak with a perfectly seared outside.

You can also reverse-sear indoors using your oven and cast-iron pan on the stove top. The best way to achieve this method on a grill is to have one side very hot and one side at a much lower temperature, around 200 degrees. If using gas, just turn one side way up and keep one side as low as possible. If using charcoal, stoke one side until you have blazing hot coals and build a much smaller fire on the other side or just drag a few
of the hot coals to the other side.