Christmas Steak Recipes

CHRISTMAS EVE BEEF STEW

Christmas Eve Beef Stew image

This is a family tradition for Christmas Eve! Serve with a green salad and a loaf of warm bread. It can also be made in a slow cooker.

Provided by It's A New Day

Categories Soups, Stews and Chili Recipes Stews Beef

Time 6h20m

Yield 8

Number Of Ingredients 13

Ingredients

2 ½ pounds beef stew meat, diced into 1 inch pieces
1 (28 ounce) can stewed tomatoes, with juice
1 cup chopped celery
4 carrots, sliced
3 potatoes, cubed
3 onions, chopped
3 ½ tablespoons tapioca
2 cubes beef bouillon
⅛ teaspoon dried thyme
⅛ teaspoon dried rosemary
⅛ teaspoon dried marjoram
¼ cup red wine
1 (10 ounce) package frozen green peas, thawed

Steps:

Preheat the oven to 250 degrees F (120 degrees C).
Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram; stir in red wine. Place the lid on the Dutch oven.
Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.

Nutrition Facts : Calories 474.1 calories, Carbohydrate 36 g, Cholesterol 121.9 mg, Fat 14.6 g, Fiber 6.2 g, Protein 47.4 g, SaturatedFat 5.5 g, Sodium 611.1 mg, Sugar 9.9 g

CHRISTMAS STEAK

Christmas Steak image

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.

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

Ingredients

2 small plum tomatoes, cored
2 cloves garlic
1 small jalapeno, stemmed, seeded and halved
1/2 small white onion, halved
1/4 teaspoon red wine vinegar
Kosher salt and freshly ground black pepper
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 jalapeno, stemmed, seeded and roughly chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
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

Steps:

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.
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.
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.
For the steak: Let the steak sit at room temperature for about 30 minutes before cooking.
Position an oven rack 5 to 6 inches from the broiler and preheat the broiler.
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.
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.
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.
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.

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