teres major steak sub with chimichurri aioli and sauce, grilled on a pit boss wood pellet grill for summer lunch or dinner recipe

Steak Sub with Chimichurri Aioli

Steak Sub with Chimichurri Aioli

Category Beef Lunch Regional Fathers Day Grill
Servings 2
Prep Time 25 minutes
Cook Time 20 minutes

There's no better way to polish off a summer afternoon than with a hearty steak sub, grilled right on the Pit Boss wood pellet grill. Finished with a homemade chimichurri aioli and fresh grilled veggies, this sub will be the reason you can't leave your grill's side this year.

🥩What is Teres Major Steak? This cut of beef is an extremely tender and lean steak option for those looking to level up their backyard grilling game. Complement this superb steak cut with light seasonings and easy-to-make chimichurri sauce for the perfect summer meal. Or, use a flat iron or outside skirt steak for comparable results. 

It's all in the sauce: Try your hand at our homemade Chimichurri Sauce and Chimichurri Aioli to take this sub to the next level. These two sauces come together in just minutes and can be made with few ingredients. Trust us, it's worth it. 

Author:
Pit Boss Kitchen
teres major steak sub with chimichurri aioli and sauce, grilled on a pit boss wood pellet grill for summer lunch or dinner recipe

Ingredients
  • 1 1/2 lb. Teres Major steak (can use flat iron steak or outside skirt steak)
  • 1 Italian loaf or soft baguette
  • Fire roasted or charred red pepper
  • Portobello mushrooms, grilled
  • Red onion, shaved
  • Arugula

Directions
  1. Preheat your wood pellet grill to 350°F.
  1. Coat the steak with your oil of choice and season with salt and pepper.
  1. Open your grill's sear plate and grill steak to desired temperature over direct flame. Baste with chimichurri sauce on both sides during this process.
  1. Close the sear plate and place whole the loaf of bread on the upper rack. Close the grill lid to warm the bread and make the outside slightly crispy.
  1. Allow the steak to rest for 10-15 minutes.
  1. Remove the bread from the grill and slice in half, lengthwise.
  1. Spread aioli on top and bottom half of the bread.
  1. Slice the steak thinly and evenly and place on the bottom half of your loaf.
  1. Top the steak with charred peppers, shaved onions, grilled mushrooms, and fresh arugula.
  1. Top with remaining half of bread and cut into 4-6 equal-sized portions.

Recipe Video