Christmas Steak (Restaurant-Style Porterhouse with Salsa Roja & Chimichurri)

Name: Christmas Steak (Restaurant-Style Porterhouse with Salsa Roja u0026amp; Chimichurri)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: Salsa Roja; 2 small plum tomatoes, cored; 2 cloves garlic; 1 small jalapeño, stemmed, seeded, halved; 1/2 small white onion, halved; 1/4 teaspoon red wine vinegar; Kosher salt and freshly ground black pepper; Chimichurri; 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; 1/2 cup packed fresh cilantro; 1/4 cup ice cubes; 2 tablespoons packed fresh oregano; 1 jalapeño, stemmed, seeded, roughly chopped; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Steak; One 2-pound bone-in porterhouse, about 2 inches thick; Kosher salt and freshly ground black pepper; 1 tablespoon canola oil; 3 tablespoons unsalted butter, cubed; 3 cloves garlic; 2 sprigs fresh thyme

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Level: Easy
Total Time: 1 hr 5 min (includes resting)
Active Time: 30 min
Yield: 4 servings

Contents

Christmas Steak (Restaurant-Style Porterhouse with Salsa Roja & Chimichurri)Ingredients Directions Notes

This dish features a beautifully cooked porterhouse steak served with two vibrant sauces—salsa roja and chimichurri—similar to the iconic two-tone fish from Contramar in Mexico City. Generous salting helps create a deep, steakhouse-style crust.

Christmas Steak (Restaurant-Style Porterhouse with Salsa Roja & Chimichurri)

Recipe by RecipesVilla

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Christmas steak isn’t a traditional or universally defined dish — it’s simply a festive-style steak recipe often served around the holidays.

Ingredients

Salsa Roja
2 small plum tomatoes, cored
2 cloves garlic
1 small jalapeño, stemmed, seeded, halved
1/2 small white onion, halved
1/4 teaspoon red wine vinegar
Kosher salt and freshly ground black pepper
Chimichurri
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
1/2 cup packed fresh cilantro
1/4 cup ice cubes
2 tablespoons packed fresh oregano
1 jalapeño, stemmed, seeded, roughly chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
Steak
One 2-pound bone-in porterhouse, about 2 inches thick
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
3 tablespoons unsalted butter, cubed
3 cloves garlic
2 sprigs fresh thyme

Directions

Salsa Roja
Add tomatoes, garlic, jalapeño, and onion to a saucepan. Cover with 6 cups water and bring to a boil.
Simmer 15–20 minutes until softened.
Drain, transfer to a blender, and purée until smooth.
Stir in the vinegar and season with salt and pepper.
Cool, cover, and refrigerate until serving.
Chimichurri
Blend vinegar, garlic, and a pinch of salt on low until smooth.
Add parsley, cilantro, ice, oregano, and jalapeño. Blend on medium.
With the blender running, slowly drizzle in the olive oil until smooth.
Season with salt and pepper.
Transfer to a bowl, cover, and refrigerate.
Steak
Let the steak sit at room temperature for 30 minutes.
Preheat the broiler with the oven rack 5–6 inches from the heat.
Heat a cast-iron skillet over medium-high.
Pat the steak dry. Generously season with salt and pepper (it should appear almost white from the salt).
Add oil to the hot skillet. Once smoking, sear the steak 4 minutes per side until browned and crusty.
Transfer to a board. Remove the strip steak and tenderloin from the bone and slice each across the grain.
Place the bone in the skillet and reassemble the slices around it.
Add butter, garlic, and thyme on top.
Broil 3–4 minutes, until the butter melts and the internal temperature reaches 120°F for medium-rare.
Tilt the skillet to pool the butter and spoon it repeatedly over the meat.
Transfer to a platter, pour melted butter over it, and spread chimichurri over one half and salsa roja over the other.
Serve with extra sauces on the side.