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Herb Marinated “Bistro” Steak

Herb Marinated “Bistro” Steak

With Marinated Tomatoes and Blue Cheese

Recipe by Chef Jeff Merry, Boston Division

For those nights when you want to cook up a nice, juicy steak for your diners. This marinade is made with fresh herbs, tangy shallots and cracked peppercorns.


  • 8 oz. Center Cut teres major (Shoulder tender)


  • 3 sprigs fresh thyme
  • 1 sprig rosemary
  • 1 ½ tsp Cracked black peppercorns
  • 3 shallots
  • 1 C EVOO

(Combine ingredients and sweat over medium heat. Cool and marinate meat for minimum of 4 hours)

Marinated Tomatoes

  • 1 large Local tomato, seeded and chopped
  • ½ C EVOO
  • 2 tsp Chopped garlic
  • 3 oz High quality, local, blue cheese crumbles
  • TT Sea salt and cracked black pepper

(Combine all ingredients and refrigerate until service)


Remove steak from marinade. Over medium to high heat sear steak on all sides and place in 350°F preheated oven and cook until desired doneness. Remove and allow meat to rest. Slice and spoon tomato and blue cheese “relish” over top.

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