Looking down on a hand made platter with slices of a grilled petite tender covered with a scattering of grilled baby carrots, vibrant radish slices and piles of dark green Kimchi

Grilled Petite Tender with Crispy Rice Cakes, Quick Kimchi, Charred Baby Carrots, Sriracha Finishing Sauce

  • Author: Foodterra
  • Total Time: 45 Minutes
  • Yield: 4 1x


This delightfully modest gem of a steak, the petite tender, is grilled and in good company with crispy rice cakes, spicy heaps of quick kimchi and a fiery Sriracha finishing sauce. The petite tender or teres major is sometimes referred to as the mock tender—and for good reason—it’s nearly as tender as the filet and more importantly it’s a budget friendly alternative.



  • 1 petit tender, about 12 ounces, room temp
  • ½ cup marjoram, bruised and roughly chopped
  • 57 baby carrots, trimmed, cleaned, and peels on
  • salt and freshly ground pepper, season as you go
  • 1 cup cooked short grain sweet brown rice
  • 1 tablespoon Eden Shake
  • 1 teaspoon Sriracha powder
  • 1 radish, thinly sliced on a mandolin for finishing

For the Quick Kimchi

  • 10 ounces of Baby kale, chopped, stems and all
  • 1 Bok Choy plus the reserved leaves from the edible soup spoons dish, stems medium chop, leaves rough chop
  • 12 tablespoon salt, used to remove liquid from the greens
  • 12 tablespoon olive oil, more as needed
  • 1 tablespoon kimchi base or spicy chili sauce
  • juice of a ¼ lemon
  • freshly ground pepper

For the Sriracha finishing sauce

  • 1 tablespoon white soy syrup, a simple syrup made with equal parts white soy and sugar. Use tamari instead for Gluten-free option
  • 1 tablespoon Sriracha
  • 1 tablespoon scallion tops, finely chopped
  • juice of ¼ lime
  • freshly ground pepper


  1. Make the Quick Kimchi: Stack a colander inside a bowl followed by all the greens, sprinkle with salt and massage the greens with your hands. You should lose quite a bit of volume just through this process. Set the colander and bowl aside to drain, 15-20 minutes. Remove the greens to the center of a clean kitchen towel, fold the towel around the greens, twist and squeeze to remove any additional liquid. Taste the greens to make sure they’re not over salted. Give a quick rinse if they’re too salty. Coat the greens with olive oil, add kimchi base, lemon juice and pepper. Stir together with spatula and set aside
  1. Marinate: Preheat grill and a pan to medium-high. In a shallow dish coat the Petite tender with olive oil, salt and pepper. Cover the steak with marjoram, pressing it into the meat with your hands and set aside to marinade. Toss the baby carrots in a bowl with olive oil to coat, then add salt, pepper and Sriracha powder. Toss again, set aside to marinate.
  1. Grill steak and carrots: Remove most of the marjoram before placing the meat on the grill to ensure the best contact with the grill and meat. Grill about 6-8 minutes, flip the steak and add the carrots to the grill. Grill for another 6-8 minutes rotating the carrots around grill or until the meat is cooked to rare or medium-rare(depending on your taste), and the carrots have a nice charring and blackened color. Remove steak, cover and let rest. Put the carrots back into the marinade bowl and set aside.
  2. Rice cakes: In a mixing bowl, coat rice with olive oil, season with salt, pepper and Eden Shake, and stir to incorporate. Add a touch of olive oil to the pre heated pan then spoon in about 1 tablespoon piles of the rice mixture. Cook about 2-3 minutes, flip and cook another 2-3 minutes or until crispy.
  3. Sriracha Finishing Sauce: Whisk together the white soy syrup, Sriracha, scallions, lime juice and pepper.
  4. Plate the dish: Carve the rested steak on the bias and against the grain. Make a pinwheel with the steak around the center of serving platter, top with the rice cakes, heaps of the quick kimchi, and arrange the carrots in between. Drizzle the finishing sauce and garnish with radish slices.


  • imchi: You can use your favorite prepared Kimchi and skip this step or make the quick kimchi in advance and keep in the fridge for up to a week. It will get better with age and makes for a quick and easy side to any meal or the perfect snack when combined with warm brown rice and a fried egg.
  • Petite Tender: You will most likely find this cut at artisanal butcher shops due to the skill and time required to remove during the whole animal butcher
  • Sriracha powder: Try making your own with this simple Food52 recipe, adapted from chef Dale Talde:
  • Category: entrée
  • Method: grill

Keywords: Petite tender, kimchi, sriracha