Christmas Steak

  4.0 – 4 reviews  • Main Dish
This restaurant-style steak is served carved and dressed in two fresh holiday-hued sauces — salsa roja and chimichurri — inspired by the two-tone grilled snapper served at the restaurant Contramar in Mexico City. Don’t be afraid of generously salting the meat; it helps create a real steakhouse crust.
Level: Easy
Total: 1 hr 5 min
Active: 30 min
Yield: 4 servings

Ingredients

  1. 2 small plum tomatoes, cored
  2. 2 cloves garlic
  3. 1 small jalapeno, stemmed, seeded and halved
  4. 1/2 small white onion, halved
  5. 1/4 teaspoon red wine vinegar
  6. Kosher salt and freshly ground black pepper
  7. 3 tablespoons red wine vinegar
  8. 4 cloves garlic, roughly chopped
  9. Kosher salt and freshly ground black pepper
  10. 1/2 cup packed fresh flat-leaf parsley leaves
  11. 1/2 cup packed fresh cilantro leaves
  12. 1/4 cup ice cubes
  13. 2 tablespoons packed fresh oregano leaves
  14. 1 jalapeno, stemmed, seeded and roughly chopped
  15. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  16. One 2-pound bone-in porterhouse steak (about 2 inches thick)
  17. Kosher salt and freshly ground black pepper
  18. 1 tablespoon canola oil
  19. 3 tablespoons unsalted butter, cut into cubes
  20. 3 cloves garlic
  21. 2 sprigs fresh thyme

Instructions

  1. For the salsa roja: Add the tomatoes, garlic, jalapeno and onion to a medium saucepan. Add 6 cups water and bring to a boil over high heat. Simmer until the vegetables are softened, 15 to 20 minutes.
  2. Drain the vegetables, add to a blender and blend until smooth. Transfer to a bowl and stir in the vinegar. Season with salt and pepper. Let cool, then cover with plastic wrap and refrigerate until ready to serve. 
  3. For the chimichurri: Add the vinegar, garlic and a generous pinch of salt to a blender and blend on low until smooth. Add the parsley, cilantro, ice, oregano and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and blend, stopping to scrape down the sides if necessary, until smooth, about 1 minute. Season with salt and pepper. Transfer the chimichurri to a serving bowl, cover with plastic wrap and refrigerate until ready to serve. 
  4. For the steak: Let the steak sit at room temperature for about 30 minutes before cooking. 
  5. Position an oven rack 5 to 6 inches from the broiler and preheat the broiler.  
  6. Heat a large cast-iron skillet over medium-high heat. Pat the steak dry and sprinkle generously with salt and pepper; the steak should be almost completely white from the salt. Add the oil to the hot skillet and when it begins to smoke, add the steak. Cook the steak until browned and crusty on both sides, about 4 minutes per side. Remove to a cutting board. 
  7. Cut the strip steak from the bone and carve the meat across the grain. Cut the tenderloin filet from the bone and carve the meat across the grain. Place the bone back in the center of the skillet and arrange the sliced steak around the bone in its original formation so that it looks like a full steak. Top with the butter, garlic and thyme. 
  8. Broil until the butter is melted and a thermometer inserted sideways in the center of the steak registers 120 degrees F for medium rare, 3 to 4 minutes (see Cook’s Note). Tilt the skillet slightly to pool the butter, then spoon it over the steak several times to coat. 
  9. Transfer the steak to a serving platter and pour the melted butter over top. Top one half of the steak with the chimichurri and spread evenly. Top the other half with the salsa roja and spread evenly. Serve with the remaining chimichurri and salsa roja on the side.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 705
Total Fat 58 g
Saturated Fat 19 g
Carbohydrates 8 g
Dietary Fiber 3 g
Sugar 1 g
Protein 37 g
Cholesterol 129 mg
Sodium 809 mg

Reviews

Heather Hall
Oh, my God this recipe it’s incredible, you have to try it

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top