Grilled Petit Tender

Grilled Petit Tender

Great as a main course. Also known as the Mock Tender, this is cut from the shoulder clod. Feeds 4 to 6. Leftovers are great as French Dip sandwiches.

  • 2 tsp grated orange zest
  • ¼ cup Soy Sauce
  • 2 # Hat Creek Grown Petit Tender (2 pkgs)
  • 1 cup orange juice
  • 1 tsp Cayenne Pepper
  • 3 tsp lemon juice
  • 1 tsp ground Black Pepper
  • 1 tsp minced garlic
  • ½ tsp salt
  • 1/3 cup olive oil
  • 1 TB hone

Combine first ten ingredients in a zip top bag. Mix well. Add the Petit Tender. Marinate in refrigerator for 4 to 12 hours. Remove steak from marinade about an hour before you plan to grill, pat dry. Preheat grill to between 400 and 450 degrees. Place on grill and cook for 6 to 7 minutes on each side. You want to see good grill marks. Remove from grill and let rest wrapped in foil for at least ten minutes. Slice across the grain. (Petits have a seam down the middle, either cut across the entire Petit or slice down the seam, then slice for serving).

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