Indulge in a holiday feast with the “Festive Grilled Porterhouse Steak with Christmas Salsa Roja and Chimichurri.” This culinary delight merges the smoky tenderness of a perfectly grilled porterhouse steak with the spirited zest of a vibrant Salsa Roja, featuring charred tomatoes, garlic, jalapeno, and onion. Complemented by the herbaceous punch of a Chimichurri sauce, alive with parsley, cilantro, and oregano, this dish is a flavorful fusion of Latin-inspired sauces and traditional grilling. Elevate your Christmas table with this festive, flavor-packed main course that captures the essence of holiday dining and brings a touch of culinary adventure to your celebration.
Festive Grilled Porterhouse Steak with Christmas Salsa Roja and Chimichurri
This recipe combines the richness of a grilled Porterhouse steak with the vibrant flavors of Christmas Salsa Roja and zesty Chimichurri sauce. The steak is seasoned and grilled to perfection, then served with a festive salsa featuring charred tomatoes, garlic, jalapeno, and onion. Topped with a fresh and herby Chimichurri, this dish embodies the flavors of the holiday season while bringing a delightful twist to a classic steak preparation.
Equipment
- Grill
- Blender or food processor
- Small Pan
- Tongs
- Sharp knife
- meat thermometer
- Grilling Brush
- cutting board
Ingredients
Salsa Roja:
- 2 Small plum tomatoes cored
- 2 cloves Garlic
- 1 Small jalapeno stemmed, seeded, and halved
- 1/2 Small white onion halved
- 1/4 tsp Red wine vinegar
- Kosher salt and freshly ground black pepper
Chimichurri
- 3 tbsp 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 tbsp Packed fresh oregano leaves
- 1 Jalapeno, stemmed, seeded, and roughly chopped
- 1/4 cup+2 tbsp Olive oil extra-virgin
Steak
- One 2-pound bone-in porterhouse steak
- Kosher salt and freshly ground black pepper
- 1 tbsp Canola oil
- 3 tbsp Unsalted butter cut into cubes
- 3 cloves Garlic
- 2 sprigs fresh thyme
Instructions
Salsa Roja:
- Preheat the grill or broiler.
- Place tomatoes, garlic, jalapeno, and onion on a grill or under the broiler. Cook until slightly charred, turning occasionally.
- Transfer the charred vegetables to a blender or food processor.
- Add red wine vinegar, salt, and pepper. Blend until smooth. Adjust seasoning to taste.
- Set aside.
Chimichurri:
- In a food processor, combine red wine vinegar, garlic, salt, pepper, parsley, cilantro, ice cubes, oregano, and jalapeno. Pulse until finely chopped.
- While pulsing, drizzle in the olive oil until combined but still slightly chunky. Adjust seasoning if needed. Set aside.
Steak:
- Preheat grill to high heat.
- Pat the steak dry and season generously with salt and pepper on both sides.
- Rub the canola oil over the steak.
- Place the steak on the grill and cook for about 5-6 minutes per side for medium-rare (adjust time for desired doneness).
- While cooking, melt butter in a small pan over medium heat. Add garlic cloves and thyme sprigs. Cook until garlic is fragrant and slightly golden. Baste the steak with this flavored butter while grilling.
- Once the steak reaches your desired doneness, remove it from the grill and let it rest for 10 minutes before slicing.
Assembly
- Slice the steak against the grain into portions.
- Serve the steak topped with the salsa roja and a generous drizzle of chimichurri sauce.
Nutrition
Serving: 1Serving | Calories: 705kcal | Carbohydrates: 8g | Protein: 37g | Fat: 58g | Saturated Fat: 19g | Cholesterol: 129mg | Sodium: 809mg | Fiber: 3g | Sugar: 1g
