This Christmas, I thought I would cook outside the box. Rather than a Christmas ham or Christmas goose, I decided to create a Christmas Steak. How, you may ask, do you elevate a steak to the level of Christmas steak? You add a delicious, and coincidently green, herbal sauce to a crimson 24 ounce, 3 inch thick rib-eye. The savory herbal sauce not only brings Christmas color to the table, but drives a complex flavor to the holiday pallet. To complete the dish surround this culinary gift with horseradish potatoes and green beans.
Steak with Herb Sauce
- 1 cup packed basil leaves
- 1 cup packed flat-leaf parsley leaves
- 2 tablespoons packed fresh oregano leaves
- 1 tablespoon packed fresh rosemary leaves
- 1 tablespoon packed fresh thyme leaves
- 1 tablespoon packed fresh tarragon leaves
- 2 garlic cloves, minced
- 3/4 cup plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper to taste
- 1 24 oz 2″-3″-thick rib-eye, strip, or porterhouse steak
- Put the herbs and garlic on a cutting board and finally chop together with a large knife. Transfer herb mixture to a small bowl and stir in 3/4 cup oil. Season herb sauce with salt and pepper, cover with plastic wrap, and set aside for at least 1 hour to let the flavors meld.
- Meanwhile, put steak on plate; season generously with salt and pepper and rub with the remaining oil.
- Heat the grill to medium high. Cook steak, flipping once, until browned and done to desired doneness, 8-10 minutes for medium rare. Transfer steak to a platter and let rest for 5 minutes. Slice steak against the grain and spoon some reserved sauce over top.
Adopted from Saveur magazine