Seared Florida Teres Major Steak with Mushroom, Tomato and Spinach

servings 2
calories 358


1 (8- to 12-ounce) Florida Teres Major steak

8 ounces Florida mushrooms, rinsed and quartered

1 large Florida tomato, diced

1 teaspoon cracked or rough ground peppercorns or peppercorn blend

1 teaspoon vegetable oil

1 teaspoon unsalted butter

4 cups fresh spinach

2 sprigs fresh rosemary for garnish

1 tablespoon fresh herbs (rosemary and thyme), chopped fine

1/2 lemon, juiced

1 teaspoon fresh garlic, minced

Sea salt and fresh ground pepper to taste


Preheat a medium cast iron pan or saute pan over medium-high heat. Season both sides of the steak evenly with sea salt and the crushed or ground peppercorns. Add the oil to the preheated pan and carefully add the seasoned teres major steak. Cook the steak for 2 minutes on each side until desired internal temperature is reached (about 130 to 140 degrees for medium rare). When the steak heats to the desired temperature, remove it from the pan and let it rest.

In the same pan, add the butter and mushrooms and cook for about 4 minutes. Add the diced tomato, spinach, lemon juice, chopped herbs and garlic and cook for a few more minutes to wilt the spinach. Remove from heat and season to taste with salt and pepper.

To serve, slice the steak against the grain to desired thickness for 2 portions. Season the sliced and cooked steak lightly with sea salt and fresh ground pepper to taste. Serve with equal amounts of the mushroom saute and garnish with fresh rosemary sprigs. Serve warm.


  • Calories Per Serving358
  • Fat22g
  • Cholesterol87mg
  • Sodium641mg
  • Carbohydrates7g
  • Fiber3g
  • Protein34g

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Seared Florida Teres Major Steak with Mushroom, Tomato and Spinach

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