Looking to add some sizzle to your holiday dinner this year? Forget the turkey and ham for a moment—let’s talk about steak. Yes, steak. Not just any steak, but a Christmas Steak that’s bold, festive, and downright delicious. This recipe is so good it might just become your new holiday tradition. And hey, if you’re reading this, it’s part of our Christmas Guide 2024, so you know it’s legit.

Why Steak for Christmas?

Why not? Steak is luxurious, hearty, and feels like a celebration on a plate. Plus, it’s a great way to shake things up from the usual holiday fare. This particular recipe pairs a beautifully crusted porterhouse steak with two vibrant sauces: salsa roja and chimichurri.

Think of it as a culinary nod to the holiday spirit—red and green on your plate! It’s also inspired by the famous two-tone grilled snapper from Contramar in Mexico City but with a meaty twist. So fire up that skillet, and let’s dive into how to make this show-stopping dish.

The Recipe: Christmas Steak

Ingredients

Salsa Roja (Red Sauce):

• 2 small plum tomatoes, cored
• 2 cloves garlic
• 1 small jalapeño, stemmed, seeded, and halved
• 1/2 small white onion, halved
• 1/4 teaspoon red wine vinegar
• Kosher salt and freshly ground black pepper

Chimichurri (Green Sauce):

• 3 tablespoons red wine vinegar
• 4 cloves garlic, roughly chopped
• Kosher salt and freshly ground black pepper
• 1/2 cup packed fresh flat-leaf parsley leaves
• 1/2 cup packed fresh cilantro leaves
• 1/4 cup ice cubes
• 2 tablespoons packed fresh oregano leaves
• 1 jalapeño, stemmed, seeded, and roughly chopped
• 1/4 cup plus 2 tablespoons extra-virgin olive oil

Steak:

• One 2-pound bone-in porterhouse steak (about 2 inches thick)
• Kosher salt and freshly ground black pepper
• 1 tablespoon canola oil
• 3 tablespoons unsalted butter, cut into cubes
• 3 cloves garlic
• 2 sprigs fresh thyme

Directions

Salsa Roja:

1. Combine tomatoes, garlic, jalapeño, and onion in a medium saucepan with about six cups of water. Bring to a boil over high heat and simmer until softened (15–20 minutes).
2. Drain the vegetables and blend until smooth. Stir in red wine vinegar and season with salt and pepper. Let cool before refrigerating.

Chimichurri:

1. Blend red wine vinegar, garlic, and a pinch of salt until smooth. Add parsley, cilantro, ice cubes, oregano, and jalapeño; blend again.
2. Slowly drizzle in olive oil while blending until smooth. Season with salt and pepper before refrigerating.

Steak:

1. Let the steak sit at room temperature for about 30 minutes before cooking. Preheat your broiler with an oven rack about five inches from the heat source.
2. Heat a large cast-iron skillet over medium-high heat. Pat the steak dry and generously season with salt and pepper—it should look like snow on your steak!
3. Add canola oil to the hot skillet until it smokes slightly. Sear the steak for about four minutes per side until browned.
4. Remove the steak from the skillet, carve the strip steak, and tenderloin filet off the bone into slices.
5. Reassemble the sliced meat around the bone in its original shape in the skillet. Top with butter cubes, garlic cloves, and thyme sprigs.
6. Broil for three to four minutes until the butter melts and an internal thermometer reads about 120°F for medium rare.
7. Spoon melted butter over the steak repeatedly before transferring to a serving platter.

The Holiday Magic: Serving It Up

Here’s where things get festive: spread chimichurri over one-half of your steak slices (green!) and salsa roja over the other half (red!). Serve extra sauces on the side for dipping because more sauce equals more joy.

This dish is perfect for sharing around the table with family or friends—or keeping all to yourself if you’re feeling Grinchy (no judgment). Pair it with roasted veggies or creamy mashed potatoes for a full feast. So there you have it—Christmas Steak that’s as vibrant as your holiday lights but way tastier! Whether you’re staying cozy in Lincoln, California, or hosting out-of-town guests this season, this recipe will surely impress.

Source: foodnetwork.com
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