T-Bone Churrasco a la Plancha

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Try this cookbook: Seven Fires: Grilling the Argentine Way

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  • Active:
  • Total Time:
  • Servings: 2


  • 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

How to make this recipe

  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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