Sliced Grilled Steak with Strawberry and Garlic Sauce

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From the Chef

John J. Griffin, CEC, CEPC

“This sauce is an example of two tastes creating a third. The combination of strawberries, garlic, with a hint of soy sauce, creates a totally unique flavor that is great with grilled steak. It may be used as well with roast chicken, roast duck, or grilled pork. Teres Major is a great steak to use as a slice or sandwich steak. It is as tender as ribeye, and has very little trim. Each piece is about 1 pound, and you don’t lose more than an ounce of waste from the steak.”


1 oz Blended oil 10%
2 oz Onions, diced
1 oz Garlic, fresh minced
8 oz Strawberries, fresh or IQF
2 oz Sherry
1 quart Plume de Veau Demi Glace
1 oz Kikkoman Soy Sauce
1 oz Texas Pete Hot Sauce
2 oz Fresh strawberries, chopped
6 pounds Teres Major steaks


Sweat the onions and garlic in oil until clear, not browned. Add the first strawberries and cook until mushy. Deglaze the pan with the sherry, reducing slightly.

Add the demi-glace, or good brown sauce, prepared sort of thin. Bring to a boil, skimming the surface, and cook for at least 1/2 hour. Strain this mixture very well, so that no onion, strawberry, or garlic pieces are showing in the sauce. Add a little soy sauce, less than you think, and as much hot sauce as you prefer. Bring to one boil.

At this point, add the chopped fresh strawberries, this is for aroma, as well as for garnish. This will sit well in a steam table or use immediately. This sauce has its own unique taste, different from either strawberries, or garlic. It is very good on all grilled meats, including beef, chicken, or pork.

Quarter the Red A Potatoes and Roast until browned, with some butter and salt. Blanch the Haricots Verts and toss in very hot butter adding a little water at the end to steam slightly.

Trim the Teres Major steaks of the piece of silver skin on each side. Season lightly and keep cold until service. When ready to fire, grill quickly on a hot chargrill. Allow to rest a few minutes, and then slice thin or thick on a bias.

Serve the beef with a little sauce underneath, a small slice of strawberry on the side, the green beans and well browned potatoes.


12 servings


Beef, Main Dish

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Association of Nutrition & Foodservice Professionals