Christmas steak

Ingredients:

Red salsa

• 2 small plum tomatoes, cores removed
• 2 cloves of garlic
• 1 small jalapeño, stemmed, seeded and halved
• Half a small white onion, cut in half
• 1/4 teaspoon red wine vinegar

Chimichurri

• 3 tablespoons red wine vinegar
• 4 cloves garlic, coarsely chopped
• 0.5 cup fresh parsley leaves
• 0.5 cup fresh cilantro leaves
• 1/4 cup ice cubes
• 2 tablespoons fresh oregano leaves
• 1 jalapeño, stemmed, seeded and coarsely chopped
• 1/4 cup + 2 tablespoons extra-virgin olive oil

Steak

• 1 porterhouse steak on the bone, weighing 1 kg (approximately 5 cm thick)
• 1 tbsp. l. rapeseed oil
• 3 tablespoons butter, diced
• 3 cloves of garlic
• 2 sprigs of fresh thyme

Preparation:

1. For the red salsa:

   
   Place the tomatoes, garlic, jalapeño, and onion in a medium saucepan. Add 6 cups of water and bring to a boil over high heat. Simmer until the vegetables are tender, 15-20 minutes.
   
2. Drain the water, place the vegetables in a blender, and blend until smooth. Transfer to a bowl and stir in the vinegar. Season with salt and pepper to taste. Let cool, then cover with plastic wrap and refrigerate until ready to serve.

3. For the chimichurri:

   
   Combine the vinegar, garlic, and a generous pinch of salt in a blender and blend on low speed until smooth. Add the parsley, cilantro, ice, oregano, and jalapeño and blend on medium speed. With the blender running, gradually pour in the olive oil and blend, stopping to scrape down the sides of the bowl, until smooth, about 1 minute. Season with salt and pepper to taste. Transfer the chimichurri to a serving bowl, cover with plastic wrap, and refrigerate until ready to serve.
   

4. For the steak:

   
   Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes before grilling.
   
5. Position the oven rack 12-15 cm from the heating element and turn on the grill mode.
6. Heat a large cast-iron skillet over medium heat. Pat the steak dry with paper towels and season generously with salt and black pepper; the steak should be almost completely white from the salt. Add oil to the hot skillet and, when it begins to smoke, add the steak. Cook until golden brown on both sides, about 4 minutes per side. Transfer to a cutting board.
7. Remove the strip steak from the bone and slice across the grain. Remove the fillet from the bone and slice across the grain. Return the bone to the center of the pan and arrange the sliced ​​meat around the bone in its original shape so it looks like a whole steak. Top with butter, garlic, and thyme.
8. Grill in the oven until the butter is melted and a thermometer inserted into the center of the steak registers 120°F (49°C), or until medium-rare, 3 to 4 minutes (see Note). Tilt the pan slightly to catch the butter, then spoon it over the steak a few times.
9. Transfer the steak to a serving platter and drizzle with melted butter. Spread the chimichurri sauce evenly over one half of the steak. Spread the red salsa over the other half and spread it evenly. Serve with the remaining chimichurri and salsa.
   
   

   Note

   
   The fillet side of a porterhouse will cook faster than the strip side. If you need to cook the entire steak to medium-rare, remove the fillet and continue cooking the strip side.