Dinner Meat Dishes Beef Main Course Beef Steak Recipes T-Bone Churrasco a la Plancha Be the first to rate & review! For a taste of: ArgentinaTry this cookbook: Seven Fires: Grilling the Argentine WayChef Francis Mallman delves into grilling methods like a la plancha—on a griddle—in his book.Plus: Argentina's Best Wine ValuesMore Great Steaks By Francis Mallmann Francis Mallmann Francis Mallmann is an Argentinian celebrity chef renowned for his mastery of open-fire cooking and flare with smoke, and his charismatic personality and nomadic lifestyle. The author of six bestselling cookbooks, Mallmann operates nine restaurants in Argentina, Chile, Uruguay, Miami, and France. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Save Rate PRINT Share Close Photo: © Tina Rupp Active Time: 30 mins Total Time: 1 hr Yield: 2 Cook Mode (Keep screen awake) Ingredients 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 Directions 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. 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. 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. Originally appeared: January 2009 Rate It Print