© Tina Rupp
Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 2

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   More Great Steaks  

How to Make It

Step 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.

Step 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.

Step 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.

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