T-Bone Churrasco a la Plancha

• 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

1. Rub the steaks with 2 tablespoons of the oil and the oregano and let stand for 30 minutes.
2. In a medium saucepan, combine the pepper, potatoes, onions, bay leaves, stock, water and 2 tablespoons of the oil.
3. Season with salt and bring to a boil.
4. Cook over moderately high heat for 30 minutes.
5. Drain, discard the bay leaves and return the vegetables to the saucepan.
6. Coarsely mash the potatoes with a fork.
7. Fold in the beet greens and season with salt, black pepper and crushed red pepper.
8. Heat a cast-iron skillet and add the remaining 2 tablespoons of oil.
9. Add the potato hash and press into a round.
10. Cook over moderately high heat until crusty on the bottom, 5 minutes.
11. Carefully flip the hash (in parts if necessary) and cook until browned on the other side.
12. Transfer to a plate.
13. Preheat a griddle.
14. Add the steaks, season with salt and pepper and cook over high heat until well-browned, 3 minutes.
15. Flip the steaks and cook for 2 minutes.
16. Serve the steaks right away with the hash.

t, extravirgin olive oil, oregano, red bell pepper, potatoes, onions, bay leaves, chicken stock, water, kosher salt, beet greens, freshly ground black pepper, red pepper

Taken from www.foodandwine.com/recipes/t-bone-churrasco-la-plancha (may not work)