T-Bone Churrasco a la Plancha

Ingredients

1. 2 T-bone steaks (about 3/4 pound), cut 1/2 inch thick
2. 6 tablespoons extra-virgin olive oil
3. 2 tablespoons chopped oregano
4. 1 large roasted red bell pepper, cut into 1-inch strips (3/4 cup)
5. 3/4 pound fingerling potatoes
6. 2 small onions, thinly sliced
7. 2 fresh bay leaves
8. 2 cups chicken stock
9. 2 cups water
10. Kosher salt
11. 2 cups chopped beet greens
12. Freshly ground black pepper
13. 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.