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T-Bone Churrasco a la Plancha

For a taste of: Argentina
Try this cookbook: Seven Fires: Grilling the Argentine Way

Chef Francis Mallman delves into grilling methods like a la plancha—on a griddle—in his book.

Plus: Argentina's Best Wine Values


slideshow More Great Steaks


  • Total Time:
  • Servings: 2

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  • 2 T-bone steaks (about 3/4 pound), cut 1/2 inch thick

  • 6 tablespoons extra-virgin olive oil

  • 2 tablespoons chopped oregano

  • 1 large roasted red bell pepper, cut into 1-inch strips (3/4 cup)

  • 3/4 pound fingerling potatoes

  • 2 small onions, thinly sliced

  • 2 fresh bay leaves

  • 2 cups chicken stock

  • 2 cups water

  • Kosher salt

  • 2 cups chopped beet greens

  • Freshly ground black pepper

  • Crushed red pepper


  1. Rub the steaks with 2 tablespoons of the oil and the oregano and let stand for 30 minutes. In a medium saucepan, combine the pepper, potatoes, onions, bay leaves, stock, water and 2 tablespoons of the oil. Season with salt and bring to a boil. Cook over moderately high heat for 30 minutes. Drain, discard the bay leaves and return the vegetables to the saucepan. Coarsely mash the potatoes with a fork. Fold in the beet greens and season with salt, black pepper and crushed red pepper.
  2. Heat a cast-iron skillet and add the remaining 2 tablespoons of oil. Add the potato hash and press into a round. Cook over moderately high heat until crusty on the bottom, 5 minutes. Carefully flip the hash (in parts if necessary) and cook until browned on the other side. Transfer to a plate.
  3. Preheat a griddle. Add the steaks, season with salt and pepper and cook over high heat until well-browned, 3 minutes. Flip the steaks and cook for 2 minutes. Serve the steaks right away with the hash.
Contributed By Photo © Tina Rupp Published January 2009

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