![T-Bone Churrasco a la Plancha](https://cdn.statically.io/img/www.foodandwine.com/thmb/rwIdU3MAaKTXFi675MgtpfSgcVE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200901-r-xl-t-bone-churrasco-a-la-plancha-e029aa82285c45a6a9ce1814ab2f60e6.jpg)
Ingredients
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2 T-bone steaks (about 3/4 pound), cut 1/2 inch thick
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6 tablespoons extra-virgin olive oil
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2 tablespoons chopped oregano
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1 large roasted red bell pepper, cut into 1-inch strips (3/4 cup)
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3/4 pound fingerling potatoes
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2 small onions, thinly sliced
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2 fresh bay leaves
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2 cups chicken stock
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2 cups water
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Kosher salt
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2 cups chopped beet greens
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Freshly ground black pepper
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Crushed red pepper
Directions
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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.
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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.
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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.